CANNOLI CUPS #Dessert #Food

When I had the thought for making some little cannoli containers for Sara's gathering, I promptly knew whose filling formula to attempt. Beyond any doubt enough, Lisa's cannoli filling was totally astonishing! As my companions said to tell the blogosphere, it was inconspicuous, sweet, and extremely delightful. Also, they thought they were tasty to the point that a "wizard" more likely than not made them. Ha – alright, long story. Be that as it may, trust us — they are insane great. What's more, extremely simple. So I'm almost certain you should attempt them.

Appreciative by and by today for incredibly skilled companions and the stunning satisfaction found in fearless conviction based moves!

Your most loved Italian pastry made straightforward and served inside charming little wonton "glasses". You'll adore this cannoli mugs formula!

Also Try Our Recipe : RED VELVET CAKE MINIS

INGREDIENTS:

• 1 package (16 oz.) wonton wrappers
• 1 container (15 oz.) ricotta cheese
• 1/4 cup cornstarch
• 1 1/3 cups whole milk
• 1/2 cups powdered sugar
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla extract
• 1/4 tsp cinnamon (optional)
• 2 cups mini semisweet chocolate chips
• powdered sugar (for dusting)

DIRECTIONS:

1. In a bowl, slowly whisk *1 cup* of the milk into the cornstarch until smooth. Let sit about 20 minutes.
2. Transfer mixture into a sauce pan, and then add in the remaining milk and sugar. Heat on medium-low, stirring constantly until it is very thick and smooth (about 7-10 minutes). Remove from heat. Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid “skin”, and let cool until the mixture reaches room temperature.
3. Meanwhile, 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.
4. After the milk mixture has reached room temperature, whisk in the ricotta and cinnamon until smooth. (You can also do this with an electric mixer on low.) Use a pastry bag to pipe the mixture into the baked wonton cups, or use a spoon to scoop it in. Sprinkle with mini chocolate chips, then dust with powdered sugar. Refrigerate, or serve immediately.

For more detail : bit.ly/2FOO54B

Read More Our Recipe : Banana and Nutella Sushi