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Chocolate Almond Raspberry Cannoli Shells

Chocolate Almond Raspberry Cannoli Shells

5 1

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.

serves 6 people

Ingredients

cost per recipe: $12.19

The price is determined by the national average.

  • 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 (about 10 ounces) frozen raspberries in syrup, thawed

  • 6

    tablespoons slivered almonds

view nutrition info

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 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.

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Made With
Pepperidge Farm® Puff Pastry Shells

Pepperidge Farm® Puff Pastry Shells

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Ratings & Reviews

(1)
  • Karin W.

    June 14, 2010

    Chocolate Almond Raspberry Cannoli Shells

    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.

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