Candy Cane Cannolis

By davidv

To be prepared using K31429 — Cuisinart Electric Cookie Press with 16 Cookie Discs & 8 Pastry Tips (plain pastry tip)

Ingredients

• 1 (8-oz) package cream cheese, softened
• 1 (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)

Details

Adapted from qvc.co

Preparation

Step 1

Beat together the cream cheese, ricotta, sugar, cream, and peppermint extract in the bowl of a stand mixer 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.