Mini Cannoli Mugs 👌 👌 👌 😋
Be the star of any party or get- together with these astonishingly easy and succulent Mini Cannoli Mugs! A real crowd- pleaser!
1 vessel( 15 oz) whole- milk ricotta rubbish
1/2 mug pulverized sugar
2 soupspoons granulated sugar
1 tablespoon finely grated orange or bomb zest
tablespoon vanilla excerpt
1 box( 2 count) cooled pie crusts, softened as directed on box
3 soupspoons turbinado sugar( raw sugar)
1 tablespoon ground cinnamon
mug atomic semisweet chocolate chips or finely diced pistachios
fresh powdered sugar
Preheat the roaster to 425 °F.
smoothly flour a work face and untwine the pie crusts. Sprinkle both of the pie crusts with turbinado sugar and cinnamon. Gently roll a rolling leg over the top of the pie crusts to press the sugar and cinnamon into the dough. With a 2 ½- inch round cookie/ biscuit knife, cut out confection rounds. Gently press each confection round into ungreased mini muffin mugs.( Note, you may need to gentlyre-roll the pie crusts and cut out further circles until you have 48 circles.)
Singe the crusts for 10 twinkles, or until golden brown. Allow cannoli mugs to cool fully in the kissers
, about 15 twinkles, before removing them to a line rack to cool fully.
While the mugs are cooling, prepare the stuffing by beating all of the filling constituents with an electric mixer on medium speed in a large mixing coliseum until delicate. Place the stuffing in a 1- gallon zip-top resealable bag. Seal bag. Chill until ready to serve.
Just before serving, remove the stuffing from the refrigerator. crop one corner off of the bag and pipe roughly 1 teaspoon of filling into the cooled confection mugs. Sprinkle mugs with mini chocolate chips or diced pistachios. Dust with pulverized sugar.