Easy Gingerbread Cannoli Phyllo Cups

gingerbread cannoli phyllo shells dessert

Easy Gingerbread Cannoli Phyllo Cups

Course: Dessert

Cuisine: American, Italian

Prep Time: 10

Total Time: 15

Servings: people

Calories: 98kcal

Author: Aleka Shunk

Cost: $7

These Gingerbread Cannoli Phyllo Cups are a fun dessert to serve around the holidays! Instead of a cannoli shells, this recipe uses store-bought phyllo cups filled with a ricotta gingerbread cream. They take just 15 minutes to whip up and are so cute!

Print Recipe

Ingredients

1 1.9 oz Package Athens Phyllo Cups (Graham Cracker Flavor) (14 cups)

Gingerbread Cannoli Filling

4 oz. Ginger Cookies (6-12)
7 oz. Whole Milk Ricotta Cheese
2 tbsp. Powdered Sugar
1 tsp. Molasses
¼ tsp. Ginger
¼ tsp. Cinnamon
¼ teaspoon Cloves

Instructions

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 filiing to a plastic Ziploc baggie and cut a hole on one corner the size of a nickel. Pipe filling into phyllo cups. *If using a piping bag, use any larger tip you wish. If your hole is too small, the filling may get stuck.
Finish by adding a piece of the ginger cookie on top! Serve immediately.

Notes

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 your ready. (up to 3 days) Then pull out your phyllo cups last minute and fill before guests arrive.

Nutrition