Chocolate Almond Raspberry Cannoli Shells Recipe

How to make it

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• 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.