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Gingerbread Cannoli Cups

Gingerbread Cannoli Cups
  • Prep 20 min
  • Total 1 hr 45 min
  • Ingredients 11
  • Servings 24
An easy cookie cup shortcut makes this unique twist on a classic dessert into an everyday treat.
Created November 15, 2016

Ingredients

Filling

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

Crust

  • 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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/4 cup coarsely crushed gingersnap cookies, if desired

Steps

  • 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.

  • If you don’t have a piping bag, place filling in a zip-top plastic bag and cut a small hole in one corner. Use as you would a piping bag to fill each cup.

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
100mg
4%
Potassium
20mg
1%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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