Cannoli Cups

410

I love serving small desserts. Often, after a substantial meal, adding a large and filling dessert is just too much. And, when I’m serving meals on a yacht, most folks are less active than they normally would be — by the virtue of being on a boat instead of on land — so I am mindful of over-stuffing them.

That being said, virtually noone wants to say “no” to dessert. So, offering something that is small, flavorful and elegant is usually perfect. And, so, this little treat that combines all the traditional flavors of Italian Cannoli in a small, crispy little wonton cup not only hits all the right flavor notes, but also has the “Ah!” factor.

You can serve them as-is, filled and dusted with a little extra powdered sugar, or, to take it up a notch, make a quick fresh raspberry or strawberry coulis and pour a small pool or a stylish squirt of it on your plate before you add the Cannoli cups.

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Cannoli Cups

A favorite Italian dessert flavor in crispy bite-sized wonton cups
Course: Dessert
Keyword: bite sized desserts, cannoli, elegant desserts, italian dessert, mini desserts, ricotta, wonton cups
Servings: 30 cups
Author: Corinne Gregory Sharpe

Equipment

  • Mini Muffin tin

Ingredients

  • 1 pkg fresh wonton wrappers (16oz)
  • 1 15oz container ricotta cheese
  • 1/4 cup cornstarch
  • 1 1/3 cups whole (4%) milk
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups mini semi-sweet chocolate chips
  • additional powdered sugar for dusting

Instructions

  • In a small bowl, mix 1 cup of the whole milk into the cornstarch until smooth. Let sit 20 minutes.
  • Transfer milk and cornstarch mixture into a saucepan. Add remaining milk and 1/2 cup powdered sugar. Heat on medium-low, stirring constantly until the mixture is very thick and smooth. Remove from heat.
  • Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the mixture to prevent a "skin" from forming as it cools. Allow it to cool to room temperature before continuing with the mixture.
  • While the mixture is cooling, preheat oven to 350 degrees. Press 30-36 wonton wrappers into mini muffin tins forming small "cups" (You may need to bake this in batches depending on the number of pans you have.) Check to make sure the corners have not folded into the cups before placing in the oven. Bake cups for approximately 10-15 minutes until they are just golden brown. Remove from muffin tin and allow to cool.
  • Once the milk mixture has reached room temperature, whisk in the ricotta cheese until smooth. You can do this by hand or use an electric mixture on low speed, if you prefer. Use a pastry bag to pipe the mixture into the wonton cups. Alternatively, you can use a small spoon to fill the cups if you prefer. Sprinkle the ricotta filling with mini chocolate chips and dust with additional powdered sugar.

Notes

Note: while you can refrigerate the filled wonton cups until you are ready to serve, it’s recommended that you don’t wait too long before you serve them as the bottoms will get soggy over time once filled.
Also, for another great flavor hit, serve wonton cups on a small pool of  fresh raspberry or strawberry sauce.

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