1/4 package of Fillo dough
Pam Butter Spray
1/2 cup of heavy cream
2 tbs sugar
1/2 cup ricotta
1 tsp fresh grated orange zest
1 tsp vanilla
1 tbs sugar
About 2 tbs mini chocolate morsels
1. Preheat the oven to 350 and lightly grease a muffin pan.
2. Unroll the Fillo dough (keep it stacked) and cut off a quarter of it. Cut it in half. Stack the two squares of Fillo sheets together. Using the butter spray, spray in between every 2-3 sheets. Grab 5-6 sheets at a time and carefully press them into the muffin cups, forming a cup out of the dough sheets. Bake the cups for about 8 minutes, until golden brown. Make sure to cool the cups completely before filling with cannoli cream.
3. While the cups are baking, make the cannoli cream. Beat the heavy cream and 2 tbs of sugar in a bowl with an electric mixer, until soft peaks appear. In a separate bowl, beat ricotta, sugar, vanilla and orange zest for a couple of minutes. Slowly, fold the ricotta mixture into the whipped heavy cream until all incorporated.
4. Scoop the cannoli cream into the cooled cups and sprinkle with mini chocolate chips.
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