List of Ingredients
- 1 CUP of ricotta cheese
- 2 OZ. of blackberries
- disc fresh puff pastry dough
- large egg
- powdered sugar
- lemon
- unsalted butter
Method
Preheat the oven to 400°F.
Cut out 4 discs of puff pastry using a cookie cutter (4 1/2" diameter). Butter 4 metal cannoli molds and wrap the puff pastry discs around them; beat an egg and brush the pastry discs with it. Dust with powdered sugar.
Place the cannoli shells on a non-stick baking tray and bake at 400° for around 10 minutes. Remove the cannoli shells from the oven and let cool.
Wash the blackberries and cut them in half. Sauté them in a pan for 2-3 minutes with 1 tsp. butter and 1 tsp. powdered sugar. Remove from the heat and let cool.
Mix the ricotta with 1 Tbsp. powdered sugar and the zest of one lemon.
Add the blackberries to the ricotta, without mixing them too much. Remove the cannoli shells from the molds and fill them with the blackberry ricotta.