Cannoli Cups

1. 1

   Thaw the pastry at room temperature for 40 minutes or until its easy to handle.

2. 2

   Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.

3. 3

   Heat the oven to 375F.

4. 4

   Unfold the pastry sheet on a lightly floured surface.

5. 5

   Roll the sheet into a 12 x 9-inch rectangle.

6. 6

   Cut into 12 (3-inch) squares.

7. 7

   Press squares into the prepared muffin pan cups.

8. 8

   Brush the top edges of pastry with the egg and prick the bottom of the pastry cups with a fork.

9. 9

   Bake for 10 minutes or until golden.

10. 10

    Cool in pan on a wire rack for 10 minutes.

11. 11

    Using a small knife, cut a small slit in the puffed center and gently push down.

12. 12

    Remove pastry cups from pan and cool completely.

13. 13

    Place the ricotta cheese, sugar, vanilla, 1/8 teaspoon cinnamon and orange peel, if desired, in a medium bowl.

14. 14

    Beat with a whisk until smooth.

15. 15

    Cover and refrigerate until ready to use.

16. 16

    Pipe or spoon a heaping tablespoon of the ricotta mixture into each pastry cup.

17. 17

    Sprinkle with the chocolate, nuts or additional cinnamon, if desired.

18. 18

    Serve immediately.

19. 19

    TIP: Time Saving Tip: The ricotta filling mixture can be made 1 day ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.