Tuesday, December 21, 2010

Candy Cane Cannolis


8 oz. cream cheese, softened
8 oz. ricotta cheese
1-1/2 cups powdered sugar
1/2 cup heavy cream
1-1/2 tsp. peppermint extract
1/2 cup crushed peppermint candies, divided
15 — 20 chocolate-dipped cannoli shells
Green sugar to garnish (optional)


In a large bowl, beat together cream cheese, ricotta, sugar, cream, and peppermint extract until light and fluffy. Fold in 1/4 cup of the crushed peppermint candies. Place the filling into a cookie press or piping bag with a plain tip. Fill each shell enough to form a nice dollop on the edge of each cannoli shell. Once filled, sprinkle a pinch of crushed peppermint candies and green sugar on the visible dollop of filling on each end of the cannoli. Serve.

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