Description
I had to combine two separate recipes to be able to have something to serve. One for the cups, one for the filling. Overall, these are pretty easy to make- much easier than making your own cannoli tubes from scratch.
Leaf lard? Nope! Deep drying in 2″ of Crisco? NOPE! Requiring a stainless steel cannoli shaping tube? I DON’T THINK SO! Baking wonton wrappers for 10 minutes? Yes, that will do just fine.
Ingredients
Crispy Cups
- 1 package (16 oz.) wonton wrappers
Filling
- 2 cups ricotta cheese, preferably whole milk
- 3/4 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 cup heavy cream
- 1/4 cup small/mini semisweet chocolate chips
- 1 lemon
Directions
Crispy Cups
- Preheat oven to 350 degrees. Then press 30-35 wonton wrappers (you can do this in multiple batches) into a mini baking cup pan to form the “cups”. (Be sure that the corners do not fold in after the pan sits for a minute!)
- Bake the cups for 10-15 minutes, or until the wrappers are golden brown.
- Remove and let cool.
Filling
- In a medium bowl, whisk the ricotta until smooth.
- Sift in the powdered sugar, cinnamon and allspice. Mix to blend.
- In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff.
- Using a rubber spatula, gently fold the cream into the ricotta mixture.
- Stir in the chocolate chips.
- Lightly zest the exterior of the lemon and stir it into the ricotta.
- Refrigerate for a half hour to an hour.
- Pipe the filling into the wonton cups using a tip with a large opening to allow the chips to flow through without clogging