Description
Flaky puff pastry layered with creamy ricotta filling, mini chocolate chips, and a dusting of powdered sugar. A modern twist on classic Sicilian cannoli.
Ingredients
2 sheets puff pastry
2 cups whole milk ricotta cheese, drained
1 cup mascarpone cheese (optional)
3/4 cup powdered sugar, plus extra for dusting
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
1/2 cup mini chocolate chips
Zest of 1 orange, plus extra for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
2. Place puff pastry sheets on baking sheets and prick with a fork. Bake for 15–18 minutes until golden. Cool completely.
3. In a bowl, beat ricotta, mascarpone, powdered sugar, vanilla, cinnamon, and orange zest until smooth.
4. Fold in mini chocolate chips.
5. Place one puff pastry sheet on a platter. Spread filling evenly. Top with the second sheet.
6. Chill for 2 hours before slicing.
7. Dust with powdered sugar and garnish with orange zest before serving.
Notes
Drain ricotta well to prevent watery filling.
Chill before slicing for clean layers.
Use a serrated knife for best results.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: dessert
Keywords: cannoli squares, puff pastry cannoli, easy cannoli dessert, Italian dessert, ricotta pastry, no-fry cannoli, cannoli filling recipe