Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tablespoons sugar
- Powdered sugar (for dusting)
For the Cream Filling:
- 250 g mascarpone cheese
- 200 ml heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 200°C (400°F).
- Roll out the puff pastry and cut it into 2 cm (¾-inch) wide strips.
- Wrap each strip around metal cannoli molds, overlapping slightly.
- Brush with egg wash and sprinkle with sugar.
- Bake for 15-18 minutes or until golden brown. Let them cool before removing from the molds.
- For the filling, whip mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
- Transfer the cream to a piping bag and fill each cooled pastry shell.
- Dust with powdered sugar and serve. Enjoy!