Heavenly Cannoli Cups Name: BRANDI THOMAS Base: SHAW AFB Recipe: Ingredients: Vegetable cooking spray 1/2 of a 17.3 oz. package Pepperidge Farm® Puff Pastry Sheets (1 sheet) 1 egg, beaten 1 cup ricotta cheese 1/4 cup sugar 1/2 teaspoon vanilla extract Ground cinnamon 1/8 teaspoon finely grated orange peel (optional) 1/4 cup mini semi-sweet chocolate pieces and/or finely chopped pecans Directions: 1. Thaw the pastry at room temperature for 40 minutes or until it’s easy to handle. Spray 12 (2 1/2-inch) muffin pan cups with cooking spray. Heat the oven to 375°F. 2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 9-inch rectangle. Cut into 12 (3-inch) squares. Press squares into the prepared muffin pan cups. Brush the top edges of pastry with the egg and prick the bottom of the pastry cups with a fork. 3. Bake for 10 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Using a small knife, cut a small slit in the puffed center and gently push down. Remove pastry cups from pan and cool completely. 4. Place the ricotta cheese, sugar, vanilla, 1/8 teaspoon cinnamon and orange peel, if desired, in a medium bowl. Beat with a whisk until smooth. Cover and refrigerate until ready to use. 5. Pipe or spoon a heaping tablespoon of the ricotta mixture into each pastry cup. Sprinkle with the chocolate, nuts or additional cinnamon, if desired. Serve immediately. Makes 12 desserts. TIP: Time Saving Tip: The ricotta filling mixture can be made 1 day ahead.