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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. With 2 1/2- to 3-inch round cutter, cut out pastry rounds.
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Freeze cannoli sandwich bites for about 1 hour or until firm. 4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. 5. Dip each cannoli bite into melted coating about halfway, then dredge or sprinkle with the mini chocolate chips. Allow the CandiQuik to set before serving.
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To make these cannoli bites, you need basic pie dough ingredients, plus some non-traditional ones like apple juice and vinegar. You will also need ricotta cheese, mascarpone cheese, and powdered sugar for the filling. The crust for the cannoli bites is baked in individual mini muffin cups, but it tastes very similar to the deep fried crust of.
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These are smaller and less messy than a traditional cannoli, but just as delicious. Subscribe for more videos: https://www.youtube.com/cookinginnancishomeki.
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Preheat oven to 425 degrees F. Dust a clean work surface with flour, sprinkle the raw sugar and cinnamon over the dough and roll out the pie dough to about ¼" - ⅛" thick. Using a 2 ½" round cookie cutter cut out pastry rounds. Gently press each round into a mini muffin tin.
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Remove the shells from the freezer and place on counter. Combine the ricotta cheese, mascarpone cheese, vanilla, powdered sugar and cinnamon in a medium bowl with a spoon. Mix well. Add the chocolate chips and mix well. Divide the filling between the phyllo cups. Top with mini chips and pistachios. Serve immediately.
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Step 2 In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. Step 3 In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered.
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Prepare the Cannoli Shells. Lightly grease the wells of your muffin tin. Sprinkle powdered sugar on a clean surface and roll the dough out (break in half for easier rolling) to 1/8-inch thickness. Use a biscuit cutter or glass to cut out circles. Press the circles into the bottom of the muffin tin, making sure it's even and reaches up the sides.
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Roll out the pie crusts on a flat surface. Whisk sugar and cinnamon together. Sprinkle over pie crusts. Use a 2-inch round cookie cutter to cut as many circles from the pie crusts as you can. Gently press each circle into greased muffin tins to form little "cups". Bake at 400 for 8-10 minutes until golden.
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Ingredients - MAKES 15. 15 phyllo shells (found in freezer section) 2 oz. mascarpone cheese. 2/3 cup whole milk ricotta cheese. 3 tablespoons powdered sugar. 1/4 teaspoon vanilla paste or extract. pinch of cinnamon. 1/3 cup mini chocolate chips. 2 tablespoons pistachios chopped.
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Preheat your oven to 400 degrees F. Unroll the pie crust onto a cutting board or clean flat surface. Use a 2 ½ inch round biscuit cutter (or a cup will work if you don't have a biscuit cutter) and cut out 12 rounds of pie crust. Place rounds in a mini muffin pan. Use your fingers to press the dough to fit the pan.
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With a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. (Note, you may need to gently re-roll the pie crusts and cut out more circles until you have 48 circles.) Bake the crusts for 10 minutes, or until golden brown.
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Instructions. In a medium bowl, combine the ricotta and mascarpone cheeses, powdered sugar, cinnamon, and vanilla. Stir with a spoon until the mixture is smooth. Stir in the chocolate chips. Use a spoon to fill the shells. (Don't overfill the shells or there won't be enough of the mixture for all of the shells.)
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Step 1 Preheat oven to 425°. Arrange tart shells on a baking sheet. In a small bowl, combine granulated sugar and cinnamon. Brush shells with butter, then sprinkle with cinnamon sugar. Step 2.
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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.
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Step-By-Step Directions: Step 1: In a large mixing bowl, add the flour, sugar, ground cardamom, and salt. Use a whisk to blend them. Step 2: In a smaller bowl, add the egg, apple cider vinegar, and partially melted butter. Whisk to blend.
