Food

Cannoli Cups

cannolicups

Fun fact: some of my favorite desserts come from Italy.  Among them are tiramisu and cannoli!  I can never resist a good cannoli, even if I am stuffed or if it costs $5.  Cannoli and I are for life.  Over the summer, my boyfriend and I started a “cannoli challenge” where we tried multiple cannolis offered in Champaign-Urbana.  However, this small Midwestern town falls short in terms of cannolis.  Most of the food establishments that we tried served cannolis that were not made-in-house, but rather frozen.  BLEH!  So after seeking long and hard, we decided to make some ourselves.

So we made the cannoli cream and bought some cannoli shells, and they were ridiculously delicious.  However, cannoli shells cost quite a bit.  It is roughly $1 per shell.  WHAT A RACKET, am I right?  So in an attempt to find a more cost-friendly cannoli dessert, I decided to use baked wonton wrappers as a shell and I made some cannoli cups.  As it turns out, cannoli filling freezes quite well, so we actually used leftover cream from when we made the cannoli shells.  It is definitely not as fresh-tasting as the just-made cannoli cream, but it is not bad!  So here it is, my recipe for cannoli cups.  I hope y’all enjoy!

Prep time: 5 minutes
Bake time: 10-15 minutes
Yields: 35-40 cannoli cups

Ingredients:
– 1 package (14 oz) wonton wrappers
– 2 tbs butter, melted
– 15 oz ricotta
– 3/4 cup powdered sugar
– 1/2 tsp vanilla extract
– 1/2 cup heavy cream
– 1/2 cup chocolate chips (or mini chocolate chips)

DSC_0003

Method:
1.  Drain the ricotta.  Use paper towels or a cheesecloth and squeeze out excess liquid.  Place in a medium bowl.  Using a large whisk, break apart the ricotta and work through it until no large clumps remain.  Stir in powdered sugar and vanilla, mix until smooth.  Set aside.
2.  In a separate bowl, beat the heavy cream until stiff peaks.  Gently fold in the cream into the ricotta mixture.  Refrigerate the mixture while you prepare the cups.
3.  Pre-heat oven to 350 degrees.  Using mini-muffin pans (the ones with 24 cups per pan), press wonton wrappers into the pan (you will do this in several batches).  Using a pastry brush, brush each cup with the melted butter.  Bake for 10-15 minutes, or until golden brown.
4.  When the cups have cooled, pipe or spoon the ricotta filling into the cups.  Garnish with chocolate chips or powdered sugar.

Advertisements

So tell me ...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s