Raspberry Cannoli
I made cannoli from puff pastry, adding a sweet and sour stuffing of raspberries and mascarpone. I also made two sauces from sweet mango and sour strawberries, which are excellent additions to this dessert that simply melts in your mouth. Serve quickly.
Raspberry Cannoli Recipe
By Published: May 8, 2017
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
I made cannoli from puff pastry, adding a sweet and sour stuffing of raspberries and mascarpone. I also made two sauces from sweet …
Ingredients
- 150 ml heavy whipping cream
- 70 g mascarpone
- 70 g of fresh raspberries for cream
- 120 g fresh raspberries for decoration
- 80 g blueberries
- 120 g fresh strawberries
- 120 g mango
- 100 g sugar powdered
- 150 g Puff pastry
- mint for decoration
Instructions
- Roll puff pastry to a thickness of no more than 3 mm, and cut into 4 strips. Wind strips without gaps on a metal rolling pin (I wrapped it around an empty narrow bottle of wine, before that warming it with hot water). Bake it in a preheated oven at 425 F 7-10 min. until the dough will rise. Cool, remove from the rolling pin and roll the dough to a small tube. Prepare cream by mixing the raspberries (70g) in a blender to puree, add mascarpone and 70 g of powdered sugar, blending until smooth. Beat separately the heavy whipping cream and add to the cheese with raspberry mixture. Mix everything together with a spoon. Using a pastry bag, put cream in each tube of dough. Sprinkle the remaining powdered sugar on top.
- If you wish to prepare the two additional sauces, place strawberries or mangos in a blender to puree. Decorate the dish with raspberries, blueberries and mint.
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