Tag Archives: Pastry

Cannoli Cream Cups

7 Aug

The filling in these is really tasty; I could eat it on its own, like pudding.  They look pretty in these little cups but, the next day with the leftover cream, I decorated graham crackers.  That was way easier than baking cups and I preferred the flavor.  Derek missed the cinnamon flavor from the cups so perhaps using cinnamon grahams would be a success.  The key point is that they’re totally customizable.  I think they would be great on waffles with strawberries as well.  Or, instead of topping them with mini chocolate chips, you could use colored sprinkles.  I’ve even heard of people replacing the vanilla extract in cannoli cream with almond or orange extract.  The sky’s the limit.

The ricotta should ideally be drained over night so plan ahead.  I drained it for an hour which took off some moisture, so, if you don’t have all night, some time is better than none.  Even with the drained ricotta, cups should be filled shortly before they are eaten so they don’t get soggy.  If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve.


For Cups

  •  2 refrigerated pie crusts
  • 3 tablespoons coarse natural sugar (Turbinado)
  • 1 teaspoon cinnamon

For Filling (If you want the cream to be extra thick see my tips below)

  • 1 (15oz) container of whole milk ricotta cheese
  • 1/2 cup confectioners’ sugar, plus extra for dusting finished cups
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips


Line a colander with cheese cloth.  Spoon ricotta into cheese cloth and tie cloth closed around cheese.  Place colander in a bowl and allow ricotta to sit in colander overnight to drain excess water.  This step may be omitted if you don’t mind a softer cream.  If omitted, it is important to fill cups immediately before serving or the pastry will become soggy very quickly.

Remove the ricotta from the cheese cloth and, in a large bowl with an electric mixer, combine all ingredients for the filling except the chocolate chips and mix well until creamy.  Mixture will not be completely smooth.  Cover and chill the filling while you make the cups.

Heat oven to 425°F.  Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon.  Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.

With a 2 1/2-3 inch round biscuit cutter or cookie cutter (or the rim of a drinking glass), cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.

Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled.

Remove filling from refrigerator, and spoon slightly less than a tablespoon into the cooled cups.  If desired, using a gallon ziploc bag, cut one of the bottom corners off the bag and pipe the filling into the cups.

Sprinkle with mini chocolate chips, dust with powdered sugar and serve.

Recipe inspired by quetesaveur.wordpress.com

Photos by me, My Little Food Spot

Caramel-Pecan Pie

27 Nov


  • 1/2  (15-ounce) package refrigerated piecrusts
  • 28  caramels
  • 1/4  cup  butter
  • 1/4  cup  water
  • 3/4  cup  sugar
  • 2  large eggs
  • 1/2  teaspoon  vanilla extract
  • 1/4  teaspoon  salt
  • 1  cup  coarsely chopped pecans, toasted


  1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
  2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
  3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
  4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
  5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool.