Print

Puff Pastry Cannoli Napoleon Stacks

A tall stack of puff pastry cannoli napoleon layers filled with cream, chocolate chips, and powdered sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create an impressive layered dessert by combining flaky puff pastry, a sweet ricotta filling inspired by cannoli, and a stacked presentation similar to a Napoleon. This recipe uses store-bought puff pastry for ease.

Ingredients

Scale
  • 2 sheets frozen puff pastry, thawed
  • 1 cup whole milk ricotta cheese, drained well
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips
  • 1/4 cup finely chopped candied orange peel (optional)
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons granulated sugar (for sprinkling)
  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Unfold one sheet of thawed puff pastry onto a lightly floured surface. Cut the pastry into 6 equal rectangles. Repeat with the second sheet for a total of 12 rectangles.
  3. Place the pastry rectangles on the prepared baking sheets. Prick the surface of each rectangle several times with a fork to prevent excessive puffing.
  4. Brush the tops lightly with the beaten egg wash and sprinkle evenly with granulated sugar.
  5. Bake for 12 to 15 minutes, or until the pastry is golden brown and fully puffed. Remove from the oven and let cool completely on a wire rack.
  6. While the pastry cools, prepare the filling. In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
  7. Gently fold in the mini chocolate chips and candied orange peel, if using.
  8. To assemble, place one cooled puff pastry rectangle on a serving plate. Top with a generous spoonful of the ricotta filling, spreading it evenly. Place a second pastry rectangle on top of the filling.
  9. Repeat the layering process until you have a stack of three pastry layers with two layers of filling, resembling a small Napoleon.
  10. Dust the top pastry layer generously with confectioners’ sugar before serving. Repeat with the remaining pastry and filling to create more stacks.

Notes

  • Drain the ricotta cheese for at least 30 minutes in a fine-mesh sieve lined with cheesecloth to remove excess moisture. This prevents a runny filling.
  • For a crispier texture, you can place a second piece of parchment paper and a baking sheet on top of the pastry while it bakes to weigh it down slightly, creating flatter layers like a traditional Napoleon.
  • You can pipe the filling using a pastry bag fitted with a large round tip for a neater presentation.

Nutrition

Find it online: https://cookingzenith.com/puff-pastry-cannoli-napoleon-recipe/