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Easy Cannoli Cookies

These Easy Cannoli Cookies start with pie crust and require no frying!
Prep Time10 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 20 cookies
Author: Dorothy Kern

Ingredients

  • 2 refrigerated pie crusts from a box
  • 1 egg
  • 1/4 cup turbinado sugar sugar in the raw
  • 2 tablespoons heavy whipping cream
  • 1 cup whole milk ricotta cheese do not substitute low-fat
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

Instructions

  • Preheat oven to 400°F.
  • Unroll pie crusts and cut circles with a 2 1/2" round cutter. With re-rolling you should be able to get about 18-20 from each crust. Place on cookie sheets that have been lined with parchment paper or silpat baking mats.
  • Beat egg with a fork and use your finger to lightly brush some egg onto each round. Sprinkle each with some turbinado sugar. Bake for about 10 minutes, until they're golden brown. Cool completely.
  • Make the filling: beat the heavy whipping cream until it becomes whipped cream. Set aside.
  • Whisk ricotta and powdered sugar. Whisk in vanilla and then fold in whipped cream and chocolate chips. Place filling in a large ziploc bag and cut off one tip. Pipe filling onto half of the pie crusts, then top with another pie crust to form a sandwich cookie.
  • Store in refrigerator, eat within 3 days.

Nutrition

Serving: 1cookie | Calories: 138kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 127mg | Sugar: 6g

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