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Gingerbread Cheesecake Cannoli

Recipe  

Get into the festive spirit with these Gingerbread Cheesecake Cannoli.

Serves: 14 people | Prep time: 25 minutes | Cooking time: 14 minutes

Italian | Vegetarian | Dessert

Ingredients

For the cannoli shells

  • 320g pack Ready-Rolled Puff Pastry  
  • 1 Egg, beaten  
  • 1 tbsp Caster Sugar  

For the filling

  • 300g Full Fat Soft Cheese  
  • 150ml Double Cream  
  • 3 tbsp Icing Sugar  
  • 3 tbsp Caramelised Biscuit Spread  
  • 1 tsp Ground Ginger

To decorate

  • 150g Caramelised Biscuit Spread  
  • 6 Ginger Nut Biscuits, crushed  

Method

  1. Pre-heat the oven to 220°C/200°C Fan/Gas Mark 7.
  2. In the meantime, cut 14 strips of kitchen foil into 10 x 2cm lengths to make 14 tubes, then wrap a layer of greaseproof paper around the kitchen foil (makes it easier to get the pastry off later).
  3. Cut the puff pastry into 14 strips.
  4. Wrap the pastry around the tubes, making sure there aren’t too many gaps, place on a baking tray, then brush with the beaten egg and sprinkle with the sugar.
  5. Bake for 12-14 minutes until the pastry is puffed and golden.
  6. Leave to cool for a few minutes, then carefully remove the tubes.
  7. Place all the filling ingredients together in a bowl and beat with an electric hand mixer until thick and smooth, then place in a piping bag.
  8. Microwave the caramelised biscuit spread in a bowl and add the crushed biscuits to another bowl.
  9. Dip one side of the cannoli in the biscuit spread followed by the crushed biscuits.
  10. Pipe the gingerbread cream into the centre and serve.