Puff Pastry Cannoli – flaky puff pastry shells filled with a sweet ricotta filling and topped with chocolate chips. Super simple to make and they taste amazing!! Puff pastry shells, heavy cream, mascarpone cheese, powdered sugar, ricotta cheese, and vanilla extract. Dip the shells in chocolate and sprinkle with chopped pistachios. This is our go-to recipe for dinner parties, cookouts, potlucks, and an easy weeknight dessert.
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Pin This RecipeCannoli Puff Pastry Shells
These Puff Pastry Cannolis are a delicious twist on a traditional cannoli recipe. Instead of a cannoli shell, this cannoli recipe uses puff pastry shells. It looks fancy but it is super simple to make. The filling is to-die-for! I could eat it with a spoon! SO good. One bite and you are sure to agree! SO good. This has quickly become our go-to dessert recipe!
How to Make Puff Pastry Cannoli
This dessert is easy to make with only a few simple ingredients. Bake a package of puff pastry shells in the oven according to the package directions. Cool on a wire rack and remove tops. Melt chocolate candy coating in the microwave until smooth. Dip the tops of the pastry shells into the melted chocolate. Sprinkle chopped pistachios over the chocolate. Set aside.
In a mixing bowl, beat heavy whipping cream with an electric mixer until still peaks form. In a separate bowl, beat together mascarpone cheese and powdered sugar with an electric mixer until smooth. Add ricotta cheese and vanilla extract to the mascarpone mixture and mix on low just until combined. Gently stir in whipped cream.
Transfer the cannoli filling to a pastry bag. Pipe pastry cream into the puff pastry shells. Sprinkle with mini chocolate chips or chopped pistachios, if desired. Place cannolis on a baking tray and refrigerate until ready to serve.
Helpful Tips & Frequently Asked Questions
- Can use mascarpone cheese or cream cheese.
- I find the puff pastry shells in the freezer section near the puff pastry. I buy them at Publix.
- Add a pinch of cinnamon for extra flavor.
- Can substitute a teaspoon of almond extract or lemon juice for vanilla extract.
- You can make the cannoli filling ahead of time and refrigerate up to 3 days before filling the pastry shells.
Easy Italian Dessert Recipe
This delicious dessert is our go-to recipe for dinner parties, cookouts, potlucks, and an easy weeknight dessert. I always have the stuff on hand to whip these up at a moment’s notice! We like to top the filling with some mini chocolate chips. It is equally delicious drizzled with a little chocolate or caramel sauce. Give this a try ASAP! It is sure to become a favorite.
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Puff Pastry Cannoli
Ingredients:
- 1 (10-oz) package Puff Pastry Shells
- 2 -oz chocolate candy coating
- ¼ cup chopped pistachios
- 6 Tbsp heavy cream, cold
- 4 -oz mascarpone
- ¼ cup powdered sugar
- ½ cup ricotta cheese
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 425ºF.
- Break pastry shells apart at perforations. Place on a baking sheet with tops up.
- Bake for 18 to 20 minutes, until golden brown.
- Allow shells to cool on a wire rack for 5 minutes. Remove tops and inner pastry.
- Melt chocolate candy coating in a microwave-safe bowl.
- Dip the tops of the puff pastry shells into the melted chocolate. Sprinkle with chopped pistachios. Set aside.
- In a mixing bowl, beat heavy whipping cream with an electric mixer until still peaks form.
- In a separate bowl, beat together mascarpone cheese and powdered sugar with an electric mixer until smooth. Add ricotta cheese and vanilla extract to the mascarpone mixture and mix on low just until combined. Gently stir in whipped cream.
- Transfer the cannoli filling to a pastry bag. Pipe pastry cream into the puff pastry shells. Sprinkle with mini chocolate chips or chopped pistachios, if desired.
- Place cannolis on a baking tray and refrigerate until ready to serve.
Notes:
- Can use mascarpone cheese or cream cheese.
- I find the puff pastry shells in the freezer section near the puff pastry. I buy them at Publix.
- Add a pinch of cinnamon for extra flavor.
- Can substitute a teaspoon of almond extract or lemon juice for vanilla extract.
- You can make the cannoli filling ahead of time and refrigerate up to 3 days before filling the pastry shells.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
These look delish! Thanks for sharing
You’re a genius! These look so good and I’m making them for Christmas! The kitties are so lucky to have such an inventive mom!