Chocolate Almond Raspberry Cannoli Shells

Chocolate Almond Raspberry Cannoli Shells

4 5
SHELLS recipe

These chocolate-dipped puff pastry shells are filled with almond-scented cannoli cream and topped with chocolate and raspberries.  They're so sophisticated, yet so simple to make.

  • Prep: 20 minutes
  • Bake: 20 minutes
  • Cool: 15 minutes
  • Serves: 6

Tools

Share

Show / hide Help

Need help?

Shells Recipe

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

Tip

Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.

Recipe

Ingredients

  • 1 egg

  • 1 tsp. water

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 1 bar (about 4 ounces) dark chocolate

  • 1 cup whole milk ricotta cheese

  • 1/3 cup confectioners' sugar

  • 1 tsp. almond extract

  • 1 pkg. (about 10 ounces) frozen raspberry in syrup, thawed

  • 6 tbsp. slivered almonds

Directions

  1. Heat the oven to 400°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork or whisk.

  2. Place the pastry shells onto the baking sheet. Brush the pastry shells with the egg mixture.

  3. Bake, cool and remove the "tops" of the pastry shells according to the package directions. Reserve the pastry "tops".

  4. Using a vegetable peeler, shave 2 tablespoons chocolate from the bar. Reserve the chocolate shavings. Break the remaining chocolate into 1-inch pieces and place into a small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir. Repeat until the chocolate is melted and smooth.

  5. Dip 1-inch of each reserved pastry "top" into the melted chocolate and place on wire racks. Let cool for 15 minutes or until the chocolate is firm.

  6. Stir the ricotta cheese, confectioners' sugar and almond extract in a medium bowl. Fold in the reserved chocolate shavings.

  7. Spoon about 2 tablespoons ricotta mixture into each pastry shell. Top each with 1 tablespoon each raspberries and almonds. Serve with the chocolate-dipped "tops".

Comments

Additional comments & ratings
Show / Hide Comments

Submitted by:
Aylin T.
Date: 3/21/2009

5 star rating

"Delicious!"

Submitted by:
Michelle A.
Date: 6/14/2010

5 star rating

"I just love this recipe. The only thing that I did differently, is that I mixed the ricotta cheese, almond extract and sugar in the food processor until smooth. Otherwise the cannoli filling will come out very grainy."

Recipes You May Like