Decadent Cannoli Cream Puffs

Powdered sugar, for dusting

Additional mini chocolate chips (optional)

Directions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium saucepan, bring the water, butter, and salt to a boil. Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Let the mixture cool for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.

Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 20-25 minutes, or until the puffs are golden brown and puffed. Remove from the oven and let cool on a wire rack.

While the puffs are cooling, prepare the cannoli cream filling. In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Fold in the mini chocolate chips and orange zest.

Once the puffs are completely cool, cut them in half horizontally. Fill each puff with a generous spoonful of the cannoli cream.

Dust the filled puffs with powdered sugar and sprinkle with additional mini chocolate chips, if desired. Serve immediately.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 250 kcal | Servings: 12 servings