Chocolate Almond Raspberry Cannoli Shells
Prep Time: 20 minutes
Cool Time: 15 minutes
Bake Time: 20 minutes
Makes: 6
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Ingredients
1 egg
1 teaspoon water
1 package (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 teaspoon almond extract
1 package (10 ounces) frozen raspberry in syrup, thawed
6 tablespoons slivered almonds
Directions
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.
Place the pastry shells onto the baking sheet. Brush the pastry shells with the egg mixture.
Bake, cool and remove the "tops" of the pastry shells according to the package directions. Reserve the pastry "tops".
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 microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir. Repeat until the chocolate is melted and smooth.
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.
Stir the ricotta cheese, confectioners' sugar and almond extract in a medium bowl. Fold in the reserved chocolate shavings.
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".
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