Cherry Cannoli Cups

Name: Cherry Cannoli Cups
Ingredients: 48 wonton wrappers; 1/4 cup butter, melted; 1/4 cup sugar; 2 cups chopped hazelnuts, divided; 1 carton (15 ounces) part-skim ricotta cheese; 4 ounces cream cheese, softened; 3 tablespoons confectioners' sugar; 1 tablespoon hazelnut liqueur, optional; 1 teaspoon vanilla extract; 2 jars (one 16 ounces, one 10 ounces) maraschino cherries, drained

10 ingredients

4 steps

Ingredients

48 wonton wrappers
1/4 cup butter, melted
1/4 cup sugar
2 cups chopped hazelnuts, divided
1 carton (15 ounces) part-skim ricotta cheese
4 ounces cream cheese, softened
3 tablespoons confectioners' sugar
1 tablespoon hazelnut liqueur, optional
1 teaspoon vanilla extract
2 jars (one 16 ounces, one 10 ounces) maraschino cherries, drained

Directions

1

Place wonton wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniature muffin cups. Sprinkle each wonton cup with 1 teaspoon hazelnuts.
2

Bake at 350° for 5-7 minutes or until lightly browned. Remove to a wire rack to cool completely.
3

In a large bowl, beat the ricotta, cream cheese, confectioners' sugar, liqueur if desired and vanilla until smooth. Cut 24 cherries in half and set aside. Chop remaining cherries; fold into cheese mixture.
4

Spoon 1 tablespoon filling into each wonton cup. Sprinkle with remaining hazelnuts. Top with a reserved cherry half.