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    11

Gingerbread Cannoli Cups

  • Prep 20 min
  • Total 1 hr 45 min
  • Ingredients 11
  • Servings 24
  • Pinterest
    28
  • Save
    0
  • Print
    68
  • Facebook
    3
  • Email
    11

An easy cookie cup shortcut makes this unique twist on a classic dessert into an everyday treat. MORE+ LESS-

Tastemade
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 Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4
cup coarsely crushed gingersnap cookies, if desired

Steps

Hide Images
  • 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.

Expert Tips

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 Information

No nutrition information available for this recipe

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