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Culture Desserts Holiday Recipes

Gingerbread Cannoli Cups – Recipe

These easy gingerbread cannoli cups are the perfect bite-sized dessert for Christmas!

These gingerbread cannoli cups are delicious and festive! This recipe makes 24 cups, serve for Christmas dessert and enjoy!

Ingredients:

For the filling:

  • 1 container (15 oz) whole-milk ricotta, drained
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

For the filling:

  • 3 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1/4 cup coarsely crushed gingersnap cookies, if desired

Process:

  1. Heat oven to 375°F.
  2. In a large bowl, whisk 1 container (15 oz) whole-milk ricotta, drained until smooth. Whisk in 1/2 cup powdered sugar and 1/2 teaspoon pure vanilla extract, and stir until smooth. Cover with plastic wrap and refrigerate for 1 hour.
  3. In a small bowl, whisk together 3 tablespoons sugar, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1/4 teaspoon ground allspice, 1/2 teaspoon ground cloves and 1/8 teaspoon ground nutmeg. Set aside until ready to use.
  4. On lightly floured surface, unroll pie crusts. Sprinkle each side of crust with spice blend. Roll a rolling pin over the crusts to press the spices into the dough. Cut dough into 2-inch rounds using a biscuit cutter. Press each dough round into a mini muffin cup.
  5. Bake about 8 minutes, or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
  6. Add chilled filling to a piping bag. Pipe filling into each cooled cup. Sprinkle with any remaining spice blend and crushed gingersnap cookies, if desired.

Source:

  • Featured photo, main photo, recipe (Pillsbury)

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