Ingredients
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 2 tbsp sugar
- 1 cup heavy cream
- ½ cup mascarpone cheese
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup finely chopped toasted nuts (optional)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the pastry: Roll out the puff pastry sheet slightly. Cut into strips (about 1-inch wide).
- Wrap the molds: Wrap each strip around a metal cannoli mold, slightly overlapping as you go.
- Egg wash & bake: Brush with beaten egg, sprinkle with sugar, and bake for 15-18 minutes until golden.
- Cool & remove molds: Let them cool slightly before carefully sliding them off the molds.
- Make the filling: Whip heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Beat until smooth.
- Fill the cannoncini: Pipe the cream mixture into the cooled pastry shells.
- Garnish: Dust with powdered sugar and sprinkle with toasted nuts if desired.
- Serve & enjoy!
Would you like any modifications or additional details? 😊