Gluten Free Cannoli Cream Puff Pastry

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour, gluten free
  • 1/2 tsp Almond extract
  • 1/2 tsp Cinnamon
  • 3/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter, unsalted
  • 8 oz Mascarpone
  • 1 cup Milk
  • 8 oz Ricotta cheese

Found on dishingdelish.com

Description

Ingredients

• 1 cup milk
• 1 cup all-purpose flour (gluten free)
• 8 tbsp. (1 stick) butter, unsalted
• 3 large eggs
• 1/4 tsp. salt
• 8 oz. mascarpone
• 8 oz. ricotta cheese
• 3/4 cup powdered sugar
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1/2 tsp. cinnamon

Directions

• Preheat oven to 400ºF.
• In a mixing bowl add mascarpone, ricotta, vanilla extract, almond extract, powdered sugar and cinnamon. Mix all ingredients together until well combined. Refrigerate until puffs are ready.
• In a sauce pan over medium-low heat add butter, milk and salt. Slowly bring to a boil.
• Once boiling, add flour and stir quickly. When a dough-ball forms, remove from heat.
• Stir in eggs one at a time, completely mixing one in before adding the next, until all eggs are incorporated into the dough. Stir until dough is completely smooth.
• On a lightly greased (or non-stick) baking sheet drop dough in 1-2 inch balls, leaving at least an inch between each ball.
• Bake for 20-25 minutes, or until golden brown an cooked through. Remove from oven and allow to cool.
• Once cooled, cut pastries in half and evenly distribute cannoli filling among pastries, about 2 tbsp filling each.