Sweet puff pastry cannoli with mascarpone and walnuts are an easy and delicious Christmas dessert, perfect for those who want to serve an elegant but simple dessert. The crispy and golden pastry wraps a soft cream of mascarpone, cream, and walnuts, with a refined and irresistible taste. Perfect to serve after Christmas lunch or as a festive treat, these sweet puff pastry cannoli will win everyone over with their lightness and delicate vanilla aroma
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
- puff pastry
- 7 oz mascarpone
- 1/2 cup whipping cream
- 1/4 cup sugar
- 1/2 cup walnuts
- vanilla
Tools
Cannoli molds (steel or aluminum): essential for giving the perfect shape to the pastry shells.
Parchment paper: to prevent the pastry from sticking to the baking tray.
Kitchen brush: useful for brushing milk or egg on the cannoli before baking.
Large bowls: for preparing and mixing the mascarpone cream.
Electric mixer or stand mixer: to perfectly whip cream and mascarpone.
Silicone spatula: to gently fold in ingredients without deflating the cream.
Knife or food processor: to chop walnuts into pieces.
Piping bag (or a freezer bag cut at the tip): for filling the cannoli cleanly and precisely.
Baking tray: to bake the shells evenly
Steps
For the preparation of Sweet Puff Pastry Cannoli with Mascarpone, Cream, and Walnuts – Easy and Delicious Christmas Dessert watch the video HERE.
Prepare the puff pastry cannoli: Unroll the puff pastry and cut it into strips about 3/4 inch wide. Brush the cannoli molds with a little oil and wrap the strips around, slightly overlapping them. Brush the surface with a bit of milk and sprinkle with hazelnut pieces. Bake in a preheated oven at 350°F for about 20 minutes until golden brown. Let cool completely and gently remove from the molds.
Prepare the cream: In a bowl, combine mascarpone, sugar, vanilla, and cream, and whip until smooth and fluffy. Add chopped walnuts and mix well.
Transfer the cream into a piping bag and fill the cooled cannoli. For an extra delicious touch, dip the ends of the cannoli in hazelnut pieces.
Enjoy!
tips & storage:
Serve the cannoli on a plate decorated with powdered sugar, pine branches, and some whole walnuts for an elegant Christmas effect.
You can prepare them in advance: store the empty shells in an airtight container and fill them just before serving, so they remain crispy.
The cream can be kept in the fridge for a day, covered with plastic wrap.
