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
INGREDIENTS;
- 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)
DIRECTIONS;
- 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).
- 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.
- For Full Iňstructions, Pleâse Visit >> www.puffpastry.com
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