Beth’s Easy Cannoli-Napoleons

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BETH’S CANNOLI NAPOLEANS
Serves 8

Ingredients
2 cups (460 grams) whole milk ricotta cheese
2 cups (460 grams) mascarpone cheese
3/4 (75g) cup powdered sugar
1 tsp (5 ml) vanilla
1 tbsp (15 ml) orange zest
1/2 cup (75 grams) chopped semi sweet chocolate
1/2 cup (75 grams) chopped pistachios
2 sheets puffed pastry
Powdered sugar for dusting.

METHOD:
Preheat oven to 400 degrees F (204 degrees C).

Roll out puff pastry and cut into 16 pieces into 3-4 inch rectangles. Place on cookie sheet lined with parchment paper.

Bake for 10-12 mins until golden brown. Allow to cool. Loosely cover with foil at store at room temperature if not using right away.

Combine cheeses, add sugar and vanilla. Stir in orange zest. Transfer to a pastry bag, fitted with a star tip.

Place 1 puff pastry rectangle on a plate. Pipe in 1 layer of filling. Add 1 tbsp chopped pistachios, 1 tbsp chopped chocolate. Top with another pastry rectangle. Dust with powder sugar and serve!

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