Cannoli Cups

Cooking Time

12-15 minutes

Prep Time

10 minutes

Serving Size

20-24 Cannoli Cups

This dessert is sure to be a showstopper. Imagine the traditional cannoli but with a twist so good you won’t be able to stop at one! Easy to make but oh so impressive, creamy cheese filling in crispy baked shells that may become a family favourite. These bite-sized treats are perfect for holiday parties and are easily customizable to your favorite flavors.

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CONTAINS:

Dairy (Ricotta Cheese)

Ingredients

Cannoli Cups

Almond Flour 1/4 cup.

Granulated Sugar 1/4 cup.

Filo Pastry 10 sheets.

Wesson Canola Oil 1/2 cup.

Semi-Sweet Chocolate, melted (optional) 1/3 cup.

Filling

Smooth, full fat Ricotta Cheese 1 1/2 cups.

Icing Sugar, sifted 1 cup.

Pure Vanilla Extract 2 tsp.

Garnish

Mini Dark Chocolate Chips 1/2 cup.

Roasted Pistachios, unsalted 1/2 cup.

Method

Preheat oven to 350°F.

In a small bowl, combine almond flour and sugar.

Lay one sheet of filo pastry on a parchment-lined work surface. Gently brush entire sheet with Wesson Canola Oil and sprinkle with sugar mixture.

Lay on a second sheet of pastry and repeat steps until you have used five sheets of filo. Do not sprinkle the last sheet with sugar.

Cut pastry into circles wth 3.5″ round cookie cutter.

Using a mini muffin tin, press a circle of pastry oil side down to fill each. Bake for 12 to 15 minutes or until crisp and golden. Remove from oven. Allow to cool completely.

If making ahead, brush inside of each cup with melted chocolate to coat and allow to set.

Assembly Method

Filling and Assembly:
Combine all filling ingredients in a bowl and fill a pastry bag. Pipe filling into each cup. Top with pistachios or chocolate chips. Dust with powdered sugar is desired.

Note: not all ricotta brands are equal. You may have some trial and error to find the best option at your local market! A drier ricotta is recommended, or your filling may become runny!