Description
These fun, festive gingerbread cannoli phyllo cups are a quick and easy dessert to make for your friends and family to enjoy during the holidays. Recipe by Aleka of Bite Sized Kitchen blog.
Ingredients
- 1 package (15 count, each) Athens® Phyllo Shells Graham Cracker Flavor
- 4 ounces ginger cookies (about 6-12)
- 7 ounces whole milk ricotta cheese
- 2 tablespoons powdered sugar
- 1 teaspoon molasses
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
Directions
Remove phyllo cups from the freezer. Crush 6 cookies in a plastic bag or in a food processor until mostly broken down. Add crumbs to a medium-sized bowl along with the rest of the gingerbread cannoli filling and mix well. Add filling to a plastic resealable bag and cut a nickel-sized hole in one corner. Pipe filling into phyllo cups. Finish by adding a piece of the ginger cookie on top. Serve immediately.
Note: if using a piping bag, use any larger tip you wish. If the hole is too small, the filling may get stuck.
Tips
- These will get soggy if you put them in the fridge after you fill them. Make the filling ahead of time, then add it to a piping bag and refrigerate the bag until you’re ready (up to 3 days). Then, pull out the phyllo cups and fill before guests arrive.
