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