Monday, March 3

Chocolate Chip Cannoli French Horns


Cannolis are possibly the most widely known Italian pastry. Their crunchy golden shell and creamy filling are always a hit at the dessert table. Not to mention the rich cheese based filling can be found in a variety of baked goods from cakes to danish. Here is a quick and easy French inspired twist on this great Italian classic.

Full time 1 hour (includes pastry cooling time)
Makes 6 pastries

You will need:

1 sheet puffy pastry, thawed if using frozen
1 cup ricotta cheese
1/4 cup powdered sugar
1/4 cup miniature chocolate chips
1 tbsp butter
1/2 tsp vanilla extract

Let us begin:

Preheat your oven to 400' and line a small baking tray with parchment or a baking mat.

Using the butter grease 6 cannoli tubes liberally.


Lay the puff pastry out and slice into 6 even strips, they should be roughly 1" wide.


Starting on a slight angle, wrap one strip around each tube.



Place wrapped tube onto baking tray, end side down and continue with remaining tubes.


Once all tubes are wrapped, melt remaining butter.

Brush lovingly over the pastry.


Bake pastry in oven for 20 minutes or until a nice golden color has developed.


Remove from oven and move to wire rack. Allow to cool for 2-3 minutes before sliding the metal tubes out.


Allow to cool completely before you try to fill them, this will take roughly 30 minutes. While this cools we can make the cannoli filling.

In a small bowl combine vanilla and powdered sugar to create a mildly crumbly mixture.



Add in ricotta and stir well to get it evenly mixed and smooth.



Fold in the chocolate chips.


Cover with plastic wrap, making sure to lay plastic on surface. And place in refrigerator until ready to use.


Once pastries are completely cooled, you can now fill them.

Using a pastry bag or plastic bag with corner snipped off, pipe cannoli filling into the center of each pastry.

I find it easy to only try to pipe half way in from the first side and then turn around and repeat.


Top off each end with a nice little dollop of filling and move to a serving platter.

Serve dusted in powdered sugar if desired and cheers!