Easy Puff Pastry Cannoli Cones

You’re sure to impress your guests with these sweet indulgences. Flaky puff pastry cones, dipped in luscious chocolate and filled with an oh-so- easy to whip up cannoli cream. The best part is they can be made ahead of time and assembled just before guests arrive.

RECIPE BY PUFF PASTRY From puffpastry.com

Puff Pastry Cannoli Cones Recipe. Simply wrap foil around ice cream cones to create pastry molds. Spritz with baking spray, wrap with Puff Pastry and bake. Once cool, pop the Puff Pastry cones from their molds and fill to your heart’s desire. We used a ricotta cannoli cream, complete with mini chocolate chips!  You can also fill with pudding, whipped cream or even ice cream! Garnish with a drizzle of chocolate, chopped nuts, or colorful sprinkles…the sky’s the limit with these versatile treats.

  •  1 cup whole milk ricotta cheese, drained (see how in Step 1 below)
  •  6 sugar ice cream cone
  •  1 egg
  •  1 tablespoon water
  •  1/2 of a 17.3-ounce package {product} (1 sheet), thawed
  •  1/2 cup confectioners’ sugar
  •  1 package (12 ounces) semi-sweet mini chocolate chips
  •  1 1/2 teaspoon almond flavored liqueur or 1/2 teaspoon almond extract
  •  1 pinch ground cinnamon
  •  1 pinch ground nutmeg
  •  1 pinch salt
  •  1/3 cup heavy cream, whipped to stiff peaks
  •  1/4 cup chopped {product} (optional)

  1. To drain the ricotta, place it into a fine sieve over a bowl.  Top with a paper towel and then something heavy to press the liquid out.  Let stand for 30 minutes to 1 hour (the longer it drains, the thicker the cannoli filling will be).
  2. Heat the oven to 400°F.  Cover the cones in aluminum foil, tucking any excess foil into the top.  Spray the foil cones with vegetable cooking spray.  Beat the egg and water in a small bowl with a fork.
  3. For Full Iňstructions, Pleâse Visit >> www.puffpastry.com

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