Heavenly Cannoli Tartlets


Flaky puff pastry provides the crust for these mini pastry tartlets, filled with a luscious cannoli cream and topped with chocolate and pecans.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Cool: 30 minutes
  • Serves: 12
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  • 2 tbsp. all-purpose flour

  • 1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

  • 1 egg, beaten

  • 1 cup ricotta cheese

  • 1/4 cup sugar

  • 1/2 tsp. vanilla extract

  • 1/8 tsp. ground cinnamon

  • 1/8 tsp. finely grated orange peel

  • 1/4 cup mini semi-sweet chocolate pieces and/or finely chopped pecans


  1. Spray 12 (2 1/2-inch) muffin pan cups with vegetable cooking spray. Heat the oven to 375°F.

  2. Sprinkle the work surface with the flour. Unfold the pastry sheet on the floured surface. Roll the pastry into a 12 x 9-inch rectangle. Cut the pastry into 12 (3-inch) squares. Press the squares into the prepared muffin pan cups. Brush the top edges of the pastry square with the egg and prick the bottom of the pastry squares with a fork.

  3. Bake for 10 minutes or until the pastry is golden brown. Cool the pastry in the pan on a wire rack for 10 minutes. Using a small knife, cut a small slit in the puffed center of each tartlet shell and gently press down. Remove the tartlet shells from the pan and cool completely on the wire rack.

  4. Place the ricotta cheese, sugar, vanilla, 1/8 teaspoon cinnamon and orange peel, if desired, in a medium bowl. Beat with a whisk until the ricotta mixture is smooth. Cover the bowl and refrigerate until ready to use.

  5. Pipe or spoon a heaping tablespoon of the ricotta mixture into each tartlet shell. Sprinkle with the chocolate, pecans or additional cinnamon, if desired and serve immediately.

  6. Make-Ahead: The ricotta filling mixture can be made 1 day ahead and refrigerated until ready to use.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.


  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Toasting pecans gives them a more intense, nutty flavor. You can toast them in just a few minutes by heating them in a skillet.

On Social Media, Use #Puffpastry

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Submitted by:
Jennifer P.
Date: 12/11/2006

4 star rating

"oh so ,so ,good,delightfully satisfying."

Submitted by:
Nadia J.
Date: 12/25/2009

2 star rating

"the consistency of the cream didn't seem right."

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