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Gingerbread Cannoli Phyllo Cups

Total Time: 15 MIN Makes: 15 cups
Prep Time: 15 MIN Cook Time: 0 MIN

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.

  • 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

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.

  • 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.