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Cannoli Cornets




Source of Recipe


Internet


List of Ingredients




1/2 c. whole-milk ricotta cheese, at room temperature
4 oz. cream cheese, softened
3 TBSP. confectioners' sugar
1/3 c. semisweet chocolate mini chips
1/3 c. chopped red and/or green candied cherries
1 TBSP. freshly grated orange peel
1 sheet frozen puff pastry (from a 17.3 oz. box), thawed as directed on box
1 large egg, beaten with 2 TBSP. water
Decoration: granulated sugar or white crystal decorating sugar



Recipe



Filling: Put ricotta, cream cheese and sugar in food processor; process until well blended. Stir in chocolate chips, cherries and orange peel. Scrape into a sturdy gallon-size ziptop bag and refrigerate at least 24 hours or up to 3 days to firm and let flavors develop.

Form for cornets: Roll six 6 x 4-inch pieces heavy-duty foil diagonally to form little cones. Stuff with crumpled foil to make cones rigid. (They don't have to be perfect.) Coat with nonstick spray.

Heat oven to 375°F. Have a baking sheet ready.
Unfold pastry on a lightly floured work surface. With a pastry wheel or long, sharp knife, cut in eighteen 1/2-inch wide strips.

Brush top of each strip with egg mixture. Starting at tip of cone, wrap 1 strip egg side out to middle of cone, taking care not to stretch pastry. Place on baking sheet at least 1 inch apart; springkle with sugar. Repeat with 5 more strips.

Bake 18 to 20 minutes until puffed and lightly browned. Gently pull out foil cones to reuse; transfer cornets to a wire rack to cool. Repeat twice with remaining strips.
Just before serving: Cut 1/2 inch off 1 bottom corner of bag with filling. Pipe filling through opening into pastry cones.

NOTE: The filling needs to chill at least 24 hours and can be made up to 3 days ahead. The pastry may be baked up to 5 days ahead. Store airtight at room temperature. Fill cornets just before serving.