Tuesday, February 8, 2011

Many members at out February unit meeting who had one or two Cherry Canoli Cups asked for the recipe. Here it is; enjoy.

Cherry Canoli Cups
From Blanche Bischoff

48 wonton wrappers
¼C butter, melted
¼ C sugar
2C chopped hazelnuts, divided
1 (15 oz) carton ricotta cheese
1 small carton whipped cream cheese
5 T powered sugar
2 T hazelnut liqueur
1 t vanilla
2 jars maraschino cherries, drained
Dash of cinnamon
Dash of salt
Place wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniatures muffin cups. Sprinkle each wonton cup with 1 t hazelnuts. Bake at 350 degrees for 6-8 minutes until lightly browned on the edges. Cool completely.
In a large bowl, beat the ricotta, cream cheese, powdered sugar, liqueur, vanilla, salt, and cinnamon until smooth. Cut 24 cherries in half, set aside. Chop remaining cherries and fold into cheese mixture. Spoon 1 t into each wonton cup. Sprinkle with remaining nuts. Top with a remaining cherry half. Makes 4 dozen.