Heavenly Cannoli Tartlets

Campbell's Heavenly Cannoli Tartlets Recipe

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

At a glance

Prep

20 min.

Total

1 hr. 40 min.

Serves

12

Thaw: 40 min.

Bake: 10 min.

Cool: 30 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 tablespoons all-purpose flour
1/2 package 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 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon finely grated orange peel
1/4 cup mini semi-sweet chocolate pieces and/or finely chopped pecans

How to Make It

  • 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.

Full Screen View

  • Make-Ahead: The ricotta filling mixture can be made 1 day ahead and refrigerated until ready to use.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27304

Your Recently Viewed Recipes