Description
These Puff Pastry Cannoli are a delightful twist on the classic Italian dessert, featuring crispy puff pastry shells filled with a smooth, creamy mixture of mascarpone, ricotta, and sweetened whipped cream. Topped with a chocolate-dipped pastry edge and sprinkled with chopped pistachios, they make an elegant and delicious treat perfect for any occasion.
Ingredients
Scale
Puff Pastry Shells
- 1 (10-oz) package puff pastry shells
Chocolate Topping
- 2 oz chocolate candy coating
- ¼ cup chopped pistachios
Filling
- 6 Tbsp heavy cream (cold)
- 4 oz mascarpone cheese
- ¼ cup powdered sugar
- ½ cup ricotta cheese
- 1 tsp vanilla extract
Optional Garnishes
- Mini chocolate chips (optional)
- Additional chopped pistachios (optional)
Instructions
- Preheat Oven: Preheat your oven to 425ºF (220ºC) to prepare for baking the puff pastry shells.
- Prepare Pastry Shells: Break apart the puff pastry shells at their perforations and place them upright on a baking sheet, ensuring the tops face up for even baking.
- Bake Pastry Shells: Bake the shells in the preheated oven for 18 to 20 minutes, or until they are puffed up and golden brown.
- Cool and Hollow Out Shells: Allow the baked shells to cool on a wire rack for about 5 minutes. Then, carefully remove the tops and hollow out the inner pastry to create space for the filling.
- Melt Chocolate Coating: In a microwave-safe bowl, gently melt the chocolate candy coating by heating in short intervals, stirring until smooth and fully melted.
- Dip and Decorate Tops: Dip the tops of the puff pastry shells into the melted chocolate coating, then immediately sprinkle with chopped pistachios. Set them aside to let the chocolate set.
- Whip Heavy Cream: Using an electric mixer, beat the cold heavy cream until still peaks form, creating a light and airy base for the filling.
- Prepare Cheese Filling: In a separate bowl, beat the mascarpone cheese and powdered sugar together until smooth. Then add the ricotta cheese and vanilla extract, mixing on low speed just until combined. Gently fold in the whipped cream to keep the filling light.
- Fill Pastry Shells: Transfer the creamy filling into a pastry bag and pipe it carefully into the hollowed puff pastry shells. For extra texture and flavor, sprinkle with mini chocolate chips or additional chopped pistachios if desired.
- Chill and Serve: Place the filled cannolis on a baking tray and refrigerate until ready to serve, allowing the flavors to meld and the filling to firm up.
Notes
- Use cold heavy cream to achieve better whipping results for a fluffy filling.
- Be gentle when hollowing out the puff pastry shells to avoid breaking them.
- Chocolate candy coating can be substituted with dark or milk chocolate chips if preferred.
- Refrigerate the filled cannolis for at least 30 minutes before serving to allow the filling to set.
- For a nut-free version, omit pistachios and use alternative toppings like crushed cookies.
