Cannoli Cups

Directions

1. 1
   Thaw the pastry at room temperature for 40 minutes or until its easy to handle.
2. 2
   Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.
3. 3
   Heat the oven to 375F.
4. 4
   Unfold the pastry sheet on a lightly floured surface.
5. 5
   Roll the sheet into a 12 x 9-inch rectangle.
6. 6
   Cut into 12 (3-inch) squares.
7. 7
   Press squares into the prepared muffin pan cups.
8. 8
   Brush the top edges of pastry with the egg and prick the bottom of the pastry cups with a fork.
9. 9
   Bake for 10 minutes or until golden.
10. 10
    Cool in pan on a wire rack for 10 minutes.
11. 11
    Using a small knife, cut a small slit in the puffed center and gently push down.
12. 12
    Remove pastry cups from pan and cool completely.
13. 13
    Place the ricotta cheese, sugar, vanilla, 1/8 teaspoon cinnamon and orange peel, if desired, in a medium bowl.
14. 14
    Beat with a whisk until smooth.
15. 15
    Cover and refrigerate until ready to use.
16. 16
    Pipe or spoon a heaping tablespoon of the ricotta mixture into each pastry cup.
17. 17
    Sprinkle with the chocolate, nuts or additional cinnamon, if desired.
18. 18
    Serve immediately.
19. 19
    Makes 12 desserts.
20. 20
    TIP: Time Saving Tip: The ricotta filling mixture can be made 1 day ahead.