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.
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.