Mini canollis

Ingredients

Check items as you go.

• For cups:
• Pillsbury refrigerated pie crust
• 3 tbsp turbinado coarse sugar
• 1 tsp cinnamon
• For filling:
• 1 15 oz container of whole milk ricotta cheese
• ½ cup powdered sugar
• 2 tbsp of white sugar
• 1 tsp vanilla extract
• ¼ cup mini chocolate chips

Method

1. In a large bowl use an electric mixer combine all filling ingredients except for the chocolate chips and mix until creamy

2. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups.

3. Preheat oven to 425 degrees. Unroll the pie crusts and sprinkle the top of each crust with the turbinado sugar and cinnamon. Lightly roll over it with a rolling pin so that the sugar and cinnamon are pressed into the dough

4. With a 2 ½ inch round biscuit cutter, cut out circles and lightly press them inside an ungreased mini cupcake pan to create a pastry cup

5. Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled

6. Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tbsp of filling into each cup

7. Sprinkle with mini chocolate chips, dust with powdered sugar and serve!