Categories: Desserts
Ingredients
- 1 cup fresh ricotta
- 1/3 cup confectioners' sugar, plus more for dusting
- 4 store-bought cannoli shells
- Pumpkin-Pepita Crunch:
- Fold in: 1/2 cup canned pure pumpkin
- 1/2 tsp pumpkin pie spice
- Garnish with: salted roasted pepitas
- Mochaccino Sundae:
- Fold in: 1 tsp unsweetened cocoa powder
- 1/4 tsp instant espresso
- Garnish with: chopped maraschino cherries
- Spiked Lemon:
- Fold in: 2 tbsp. limoncello
- Garnish with: Lemon zest
- Dark Cherry-Chocolate:
- Fold in: 1/4 cup drained Luxardo cherries, chopped
- 1/4 cup finely chopped dark chocolate
- Garnish with: Grated dark chocolate
- Zesty Fruit and Nut:
- Fold In: 1/4 cup chopped dried cranberries
- 1 tsp orange zest
- 1/2 tsp pure vanilla extract
- Garnish with: chopped roasted salted pistachios
- Tropical Rum Cake:
- Fold in: 2 tbsp. pineapple jam
- 2 tbsp. golden raisins, chopped
- 2 tsp rum
- 1/4 tsp ground allspice
- Garnish with: toasted sweetened shredded coconut and chopped dried papaya
Directions
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First, choose your twist. In a medium bowl, gently fold ricotta, confectioners’ sugar, and the Fold In ingredients. Spoon the ricotta mixture into a gallon-size resalable plastic bag, pushing the mixture down into 1 corner of the bag. Snip a 1/2-inch hole in the corner. Pipe the ricotta mixture into cannoli shells that are about 5 inches long. Add the Garnish With ingredients. Dust with confectioners’ sugar.