Your favorite Italian dessert made simple and served inside adorable little wonton “cups”. You’ll love this cannoli cups recipe!
- 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)
- In a bowl, slowly whisk *1 cup* of the milk into the cornstarch until smooth. Let sit about 20 minutes.
- 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.
- 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.
- 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.
If you’re in a hurry making these (as I happened to be), Lisa recommended letting the milk mixture cool in a shallow pan instead of the saucepan. I tried it (placing it on a cool countertop) and the mixture was ready in about 10 minutes! Very speedy!