Holiday Cannoli's

Wholly Cannoli, these are good! If you've never had one before, they're basically a cream filled pastry.  You must try one from Tony Caputo's next time you're in SLC.  I made these delicious treats for our family Christmas party on Sunday. They were a hit. They take a little time... but they're worth it!

My chocolate, pistachio, and Skor candy cannoli's

Holiday Cannoli's

Ingredients:

• 15 miniature candy canes (crushed) or nuts or candy pieces
• 1 package pre-made cannoli shells
• 3/4 cup milk chocolate or semi sweet chocolate pieces; or a combination of both, melted
• 8 oz cream cheese at room temperature
• 1/2 cup confectioner's sugar
• 1/4 cup heavy cream
• 4 oz white chocolate, melted (for filling)

Method:

Line a baking sheet with parchment or waxed paper. Set aside.

Brush crumbs from cannoli, then dip one end into melted chocolate shaking off excess. Repeat with the other end of cannoli shell. Sprinkle chocolate with pieces of candy cane/nuts/candy. Place on baking sheet and repeat with remaining cannoli shells. Refrigerate to set. About 15 minutes. Reserve chocolate for additional garnish if desired.

In a medium sized mixing bowl, beat cream cheese until smooth. Add confectioner's sugar and blend well. Add cream and white chocolate. Beat until fluffy. With a spatula, fold in 2-3 tablespoons of remaining crushed peppermint or candy. Put filling in a ziploc bag, with a open tip.  Pipe filling into each end of the cannoli shell. Reheat remaining chocolate and drizzle diagonally over finished cannoli. Garnish chocolate with remaining crushed peppermint candies/nuts. Refrigerate to set.