Happy new year, everyone! I made these little cannoli cups for a party that we went to last night. I made them on impulse after seeing them on Foodgawker earlier in the day. They went over very well, I must say. They will definitely be included in my regular party food repertoire from now on. The recipe came form the blog Culinary Cool.
- 1/4 cup cornstarch
- 1 1/3 cup whole milk, divided (can also use heavy cream)
- 1/2 cup powdered sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 15 oz. container ricotta cheese
- 1/4 tsp cinnamon
- 1 package wonton wrappers
- chocolate shavings OR mini chocolate chips
In a bowl, slowly whisk together the cornstarch and 1 cup of the milk. Set this aside for about 20 minutes. It’s not a problem if you let it sit for a little longer than 20 minutes.
Once your milk/cornstarch has been sitting for 20minutes or so, transfer the mixture to a saucepan. Add the restof the milk, along with the powdered sugar. Heat on medium-low, stirring pretty much constantly until the mixture becomes very thick and smooth (5-10 minutes).
Remove it from the heat and stir in the almond and vanilla extracts. Put a piece of plastic wrap on the surface of the filling to prevent a “skin” from forming. Let the mixture cool until it is room temperature.
Once it is at room temperature, whisk in the ricotta cheese and cinnamon. I used my hand mixer, set on low.
Preheat the oven to 325 degrees F. Using a mini cupcake/muffin pan, press the wonton wrappers into the cups. Make sure to press them in well, and try to ensure that they have a nice flat bottom. Bake the cups for 10 minutes, or until they are golden brown. Remove them from the oven and let them cool. Depending on how many cups you want to make, you might need to do this baking in a couple of batches.
To fill the wonton cups, you can either use a pipingbag, or just use two teaspoons to fill the cups with your desired amount of cannoli cream. Top with chocolate shavings or mini chocolate chips.