Mini cannoli cups
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 10 • Difficulty: Easy
Specially designed to look amazing on Insta (as well as wowing your family and friends, of course), these sweet bites are guaranteed to liven up your foodie feed
Ingredients
Filo Pastry
2 sheet(s), large
Low Fat Spread
20 g
Ground Cinnamon
¼ teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Dark Chocolate
5 g, shaved into curls
Milk Chocolate
5 g, shaved into curls
Ricotta Cheese
175 g
Icing Sugar
20 g
Stem ginger in syrup
1 portion(s), drained, finely chopped
Lemon
½ zest(s) of 1
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Melt the spread in a pan over a low heat. Lay one of the filo sheets on a work surface and brush with half of the melted spread. Sprinkle over the cinnamon, then lay the other sheet on top. Brush with the remaining spread.
2
Cut the sheet into 10 equal squares. Mist the holes of a mini muffin tin with cooking spray, then line with the pastry squares. Bake for 8-10 minutes, or until crisp and golden. Remove from the oven and leave to cool.
3
To make the filling, put all the filling ingredients in a bowl and whisk until combined.
4
Spoon the filling into a piping bag fitted with a thick, star-shaped nozzle. When the cups have cooled, pipe the filling into each and decorate with the chocolate to serve.
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