Gingerbread Cannoli Cups

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 3 tbsp Granulated sugar
  • 1/8 tsp Nutmeg, ground
  • 1/2 cup Powdered sugar
  • 1/2 tsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 box Pillsbury pie crusts, Refrigerated

• Snacks

  • 1/4 cup Gingersnap cookies

• Dairy

  • 1 container Whole milk ricotta

Found on pillsbury.com

Description

Ingredients

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

Directions

• 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.

Nutrition