@wellmadebykiley A twist on the classic cannoli, these cannoli-inspired cannoncini by @wellmadebykiley are golden, flaky, and creamy INGREDIENTS Avocado oil spray, for greasing Puff Pastry Shells: 1 sheet frozen puff pastry, thawed according to package instructions Egg Wash: 1 large egg 1 tablespoon whole milk Filling: 1 cup drained ricotta cheese 4 ounces cream cheese, room temperature ½ cup powdered sugar 1 teaspoon vanilla extract Garnish: ¾ cup mini chocolate chips Powdered sugar, for dusting (optional) PREPARATION 1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside. Grease 8 cannoli molds with avocado oil spray and set aside. If you don’t have cannoli molds, roll up strips of aluminum foil to create cylinder molds. 2. Make the puff pastry shells: Lay the puff pastry sheet on parchment paper. Cut into 8 equal-sized strips lengthwise with a pizza cutter. 3. Wrap a puff pastry strip around a prepared mold, making sure the pastry overlaps with itself slightly. Place onto the prepared baking sheet. Repeat with the remaining molds and puff pastry strips. 4. Make the egg wash: In a small bowl, beat together the egg and milk until well combined. Brush onto the puff pastry strips until evenly coated. 5. Bake for 15-18 minutes, until light golden brown. 6. Meanwhile, make the filling: In a medium bowl, add the ricotta, cream cheese, powdered sugar, and vanilla. Beat together with a whisk or an electric mixer until well combined and fluffy. Place in the refrigerator until ready to use. 7. Remove the puff pastry shells from the oven and cool slightly. Remove the mold and let the puff pastry shells cool completely. 8. Transfer the filling to a piping bag fitted with a long piping tip. Pipe the filling into each puff pastry shell. 9. Add the garnish: In a small bowl, add the chocolate chips. Dip each end of the cannoncini into the chocolate chips to coat. 10. Dust with powdered sugar and serve immediately. 11. Enjoy!