Best 4 Cannoli Filled Phyllo Pastry Cups Recipes
**A Delightful Fusion: Cannoli-Filled Phyllo Pastry Cups**
Indulge in a delightful fusion of Italian and Greek flavors with our Cannoli-Filled Phyllo Pastry Cups. This innovative recipe combines the crispy layers of phyllo pastry with the creamy, sweet filling of a classic cannoli. Each bite offers a perfect balance of textures and flavors, making these cups an irresistible treat for any occasion.
**A Journey Through the Recipes:**
1. **Cannoli-Filled Phyllo Pastry Cups:** Dive into the detailed steps to create these delicious cups, featuring a crispy phyllo pastry shell filled with a creamy ricotta mixture, chocolate chips, and candied orange peel.
2. **Phyllo Pastry Cups with Sweet Ricotta Filling:** Discover a simpler version of our Cannoli-Filled Phyllo Pastry Cups, featuring a sweet ricotta filling without the chocolate chips and candied orange peel.
3. **Savory Phyllo Pastry Cups:** Take a savory turn with these Phyllo Pastry Cups, filled with a mixture of spinach, feta cheese, and herbs. Perfect as an appetizer or light meal.
4. **Individual Baklava Cups:** Experience the rich flavors of baklava in a convenient individual serving. These cups feature layers of phyllo pastry filled with a mixture of chopped walnuts and sweetened with honey syrup.
5. **Mini Spanakopita Cups:** Enjoy the classic Greek dish, spanakopita, in a mini cup form. These cups are filled with a flavorful mixture of spinach, feta cheese, and herbs, wrapped in layers of phyllo pastry.
Embark on a culinary journey with our collection of Cannoli-Filled Phyllo Pastry Cups and discover a world of flavors that will tantalize your taste buds.
MINI CANNOLI CREAM PASTRY CUPS
Holy cannoli, these mini dessert cups are cute (if we do say so ourselves). Whip them up fast with a quick filling and Pillsbury pie crust!
Provided by Arlene Cummings
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
- Heat oven to 425°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
- Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
- Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 3 g, TransFat 0 g
CANNOLI FILLED PHYLLO PASTRY CUPS
Easy to make can also be put in cannoli shells.
Provided by Gail Charbonneau
Categories Other Desserts
Time 10m
Number Of Ingredients 8
Steps:
- 1. In a large bowl with an electric mixer combine all ingredients except phyllo cups and chocolate chips until creamy. Pipe or spoon filling into cups. Top with mini chocolate chips.
ITALIAN CREAM FILLED CANNOLI CUP'S
Ohhhhh these are so delicious and easy to make.When I need an Elegant and very tasty dessert I use these. MY PICTURE COMING SOON.I BORROWED THIS ONE
Provided by Becky Hudgins
Categories Other Desserts
Time 40m
Number Of Ingredients 15
Steps:
- 1. In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups. Filling may seem thin but will firm up slightly when it's refrigerated. For thicker cream see notes below.
- 2. 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.
- 3. With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.Poke a few holes in the crust and bake for about 10 minutes.
- 4. Sprinkle with mini chocolate chips or what ever kind you like, dust with powdered sugar and serve.These should be served right away once you put the cream in them.
CANNOLI CUPS
Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating.
Provided by UgotEspo
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 25m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll pie dough out to desired thickness. Mix sugar and cinnamon together in a small bowl. Sprinkle mixture over one side and firmly press into the dough. Place a nonstick mini cupcake pan on top of dough for an outline. Cut out dough cups using a knife or biscuit butter. Press dough pieces into the mini cups; do not grease.
- Bake in the preheated oven until dough has slightly puffed and is golden brown, 6 to 8 minutes.
- Mix ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Fold in chocolate chips. Place into a plastic bag and refrigerate until ready to serve.
- When ready to serve, cut a small hole in the corner tip of the plastic bag and pipe into pastry shells.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 7.1 g, Cholesterol 2.8 mg, Fat 3.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 53.4 mg, Sugar 2.5 g
Tips:
- Make sure to thaw the phyllo pastry sheets according to the package instructions before using them.
- Work quickly with the phyllo pastry sheets to prevent them from drying out.
- Use a sharp knife to cut the phyllo pastry sheets into even strips.
- Be careful not to overfill the phyllo pastry cups, or they will become soggy.
- Bake the phyllo pastry cups until they are golden brown and crispy.
- Serve the phyllo pastry cups warm or at room temperature.
Conclusion:
Cannoli-filled phyllo pastry cups are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a crispy phyllo pastry shell and a creamy cannoli filling. These cups can be made ahead of time and stored in the refrigerator for up to 2 days. When you are ready to serve them, simply warm them up in the oven or microwave.
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