- 1/2 cup heavy whipping cream, cold
- 1-2/3 cups whole milk Ricotta cheese
- 1 cup powdered sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Zest from 1/2 orange
- 1 box refrigerated pie crusts, softened as directed on box
- 4 Tbsp turbinado or raw sugar
- 1 tsp ground cinnamon
- Mint sprigs for garnish
- Orange rind for garnish
- To prepare the filling, beat the heavy cream in the bowl of a stand mixer fitted with a wire whip attachment until medium peaks form. Refrigerate.
- Whisk together the Ricotta, powdered sugar, cinnamon, vanilla, and orange zest in a medium-size bowl until evenly combined. Gently fold the whipped cream into the Ricotta mixture. Refrigerate for at least 2 hours, or overnight.
- To prepare the cups, preheat the oven to 425°F and lightly grease a 12-cup muffin pan with oil spray.
- Unroll the pie crusts onto a lightly floured surface and evenly sprinkle the top of each crust with 2 Tbsp of sugar and 1/2 tsp cinnamon. Using a rolling pin, gently roll over the pie dough, pressing the sugar and cinnamon into the dough, until the dough is about 1/8" thick.
- With a 4.5" round cookie cutter or cup, cut out circles and lightly press each circle inside the prepared muffin pan to create the cannoli cup. Using a fork, dock a few holes in the bottom of the crust. Bake the cups on the bottom rack of the oven for 13–15 minutes, or until golden brown. Remove the cups from the oven and let them cool completely.
- To assemble the cannoli cups, place the filling into a piping bag and fill the cooled cannoli cups. Garnish each cup with a sprig of mint and a piece of orange rind.
This recipe is prepared using the KitchenAid 5 qt 325 Watt Tilt Head Stand Mixer with 2 Bowl Liners (K39835).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.