Italian Cream Stuffed Cannoncini
INGREDIENTS:
1 package (17.3 oz) puff pastry sheets, thawed
1 cup mascarpone cheese
1/2 cup powdered sugar
1 tsp pure vanilla extract
1 cup heavy whipping cream
DIRECTIONS:
Preheat oven to 400°F (200°C). Roll out puff pastry and cut into strips about 1 inch wide. Wrap around cannoli molds.
Bake for 15-20 minutes until golden brown. Cool completely before removing from molds.
In a bowl, mix mascarpone, powdered sugar, and vanilla. Whip heavy cream until stiff peaks form, then fold into the mascarpone mixture.
Fill cooled pastry shells using a piping bag.
Dust with powdered sugar and serve immediately.