March 26, 2009

Recipe of the Day - Chocolate Almond Raspberry Cannoli Shells

Yesterday, I posted the first of three grand prize recipes from Pepperidge Farms' contest, Puff Pastry to Paris. Today's recipe is from the next grand prize winner, Aylin Tito, who offers us Chocolate Almond Raspeberry Cannoli Shells.

Chocolate Almond Raspberry Cannoli Shells Recipe

Alyin's Description:
This recipe combines some of our favorite dessert ingredients: Cannolis, raspberries & chocolate. I started off with just a basic cannoli in the puff pastry shell & then thought of ways to top it! After many combinations, this was our favorite! The flavors just work so well together & do not over power each other! Looks decadent & impressive, but does not feel heavy or overly sweet! Great balance with the flaky pastry!

Mixing Spoons
Mixing Bowls
Cooling Rack

1 package of (6) Pepperidge Farm Pastry Shells
1 cup whole milk ricotta cheese
1/3 cup powdered sugar
1 tsp. almond extract
1 candy bar (41grams) Dark Chocolate
1 10 ounce package of frozen raspberries in syrup, thawed
1 cup slivered almonds

Preheat oven to 400 Degrees. Place frozen shells on a cookie sheet lined with parchment paper ("Top" side up) & brush with an egg wash (1 egg & 1 Tsp water, beaten).

Bake for about 18-20 minutes until browned & puffed up.

In the meantime, shave off thin, small pieces of the chocolate bar using a vegetable peeler. You will need a total of 2 Tablespoons of the chocolate shavings. Set aside.

Then break up the rest of the chocolate bar in to smaller (approx. 1") pieces and place into a microwave safe bowl or cup.
Heat for 30 seconds and stir. Repeat until smooth completely melted.

Once the puff pastry shells are done, let rest 1 minute on a wire rack. Then using a teaspoon, carefully remove the "top" part of the shells & center pastry layers. Once the pastry shells have cooled, dip the tops of the shells (about 1" of the tops) into the melted chocolate & place back on the wire rack until the chocolate has hardened (about 15 minutes).

In the mean time, prepare the cannoli filling. Mix ricotta cheese with the powdered sugar and almond extract. Stir until well combined. Fold chocolate shavings into the cannoli cream until incorporated.

Fill the pastry cups with 2-3 Tablespoons of the cannoli filling, top with 1 tsp. of slivered almonds and 1 Tbs. of raspberries.
Garnish with additional almond slivers if desired.

Serves 6.

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