Cannoli Cups

• Vegetarian

• Pasta & Grains

  • 2 boxes Phyllo shells

• Baking & Spices

  • 1/3 cup Chocolate chips, mini
  • 1/4 tsp Cinnamon
  • 1/2 cup Confectioners' sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Heavy cream
  • 1 15 ounce container Whole milk ricotta cheese

Found on mangiamichelle.com

Description

Ingredients

• 2 boxes phyllo shells
• 1 15 ounce container of whole milk ricotta cheese
• 1/2 cup heavy cream
• 1/2 cup confectioners sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/3 cup mini chocolate chips

Directions

• Strain the ricotta in a cheese cloth (4-5 hours or overnight)
• Preheat the oven to 350 degrees.
• Line the phyllo pastry shells on a baking sheet. Cook in the oven for 3-4 minutes until crisp. Allow to cool.
• In a bowl, using a hand mixer with the whisk attachment, and beat the heavy cream until it forms stiff peaks.
• Place the strained ricotta in another bowl, and with a hand mixer, mix the ricotta until smooth. Add the confectioners sugar, vanilla, and cinnamon.
• Carefully, fold in the whipped cream and chocolate chips.
• Put the cream in a pastry bag with a tip. The tip must be large enough to allow the chocolate chips to pass through and not clog.
• Fill the pastry shells.
• Serve with a dusting of confectioners sugar (optional).