Thursday, March 8, 2012

Mini Cannoli Cream Cups

In addition to the Cake Batter Dip, I also made these Mini Cannoli Cream Cups from Cooking with Sugar for last week’s book club. However, I ran into some issues and didn’t end up putting them out.
I made the cream and the cups the night prior but kept them separate until right before I was going to serve them.

I started by making the cream as directed. This is where I ran into my issues.  Now I’ll admit, I didn’t watch the directional video posted on Cooking with Sugar. In hindsight, I probably should have.

I used the wrong attachment for the mixer. I should have used the whisk. Also, I don't think I mixed for as long as I should have.

The cream was very thin and watery. I put it in a gallon freezer bag and threw it in the fridge to chill, (hoping it would thicken). Then I went on to make the cups. I spread the cinnamon and sugar on the pie crust and pressed it in with a rolling pin.

Next step is to cut circles in the pie crust to press in the mini muffin tin. I didn’t have a round cookie cutter so I used a drinking glass.

The cup just happened to be the perfect size for the mini muffin trays! I pushed the pie crust into the cups.

And baked for about 8 minutes.

I sealed the cups in a separate zip lock bag and left them on the counter until right before serving.

Right before book club, I filled one up and taste tested it. I decided it wasn’t that great and didn’t put it out for my guests to try.

The Verdict: They came out terrible. The cream never thickened up and it didn’t taste anything like cannoli cream. It just tasted like straight up ricotta cheese. I will say that they did look very cute! The shells tasted good as well. What a shame that the cream left so much to be desired.

Things to Note/Consider: I believe they came out poorly due to user error. I definitely suggest mixing the cream well and use a whisk attachment. Sugar suggests straining the ricotta cheese a day ahead of time to make the cream thicker. If I ever decide to make these again, I would definitely try her tip.

Cannoli cream is just not my forte!

Mini Cannoli Cream Cups
adapted from Cooking with Sugar

For Cups

Flour for dusting the surface
Refrigerated pie crusts
3 tablespoons natural coarse sugar
1 teaspoon cinnamon

For Cream

1 (15oz) container of whole milk ricotta cheese
½ cup confectioner’s sugar
2 tablespoons sugar
1 teaspoon vanilla extract
¼ cup mini chocolate chips

  • In a large bowl with an electric mixer combine all the ingredients for the cream except the chocolate chips until creamy.
  • Put the cream in a freezer bag and chill while you make the cups.
  • Unroll the pie crusts onto a lightly floured surface and sprinkle with sugar and cinnamon.
  • Lightly roll with rolling pin to press in the cinnamon & sugar.
  • Cut circles and press into ungreased mini muffin trays.
  • Bake for 10 minutes at 425 degrees or until lightly golden.
  • Once the cups are cool, they can be filled with the cream.
  • Sprinkle with chocolate chips and confectioner’s sugar.

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