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Puff-Pastry Cannoli Cake

Recipe photo courtesy of Mike Krautter

If you like cannoli, you're going to love this dazzling cake inspired by the beloved Sicilian confection. The creamy ricotta filling is sandwiched between crisp, flaky layers of something you might already have in your freezer: puff pastry.

Source: Martha Bakes, Episode 1107
Yield

Ingredients

Puff Pastry

Filling

Directions

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How would you rate this recipe?
4
  • coco222490539
    10 MAR, 2019
    This recipe is dangerous! The recipe was a great idea. However, I had two major problems. The worst problem is that the recipe suggests broiling the cooked puff pastry layer for 3 minutes on a low oven rack. When I did this mine CAUGHT ON FIRE IN THE OVEN and burnt down to a crisp after just 30 seconds under the broiler. It was ruined! The second major problem was that when I cooked the puff pastry under the rack to prevent it from rising too far up, the rack also kept the puff pastry compact enough that it did not cook in the middle. It was still raw in the middle but cooked on the edges. These are too major flaws that I am surprised that Martha did not account for. If I were to make this recipe again, I would not broil the top of the puff pastry. I would just brush it with a little egg wash and sprinkle it with powdered sugar and bake it. That is enough caramelization for me. (No worry about burning it!) I would also not put the puff pastry under a wire rack when baking it. I don't want to worry about the puff pastry being raw in the middle when it is done on the outsides.
    Reply
    • sonea99250094
      15 APR, 2019
      Is this a mess when cutting? It seems as I know the answer before making it
  • caroltallick
    18 MAR, 2019
    I baked the pastry rounds without placing an inverted wire rack; when I removed them I placed an inverted wire rake on top of each round & compressed them slowly, then continued with the powered sugar application, trial & error, broiled for 1 minute, longer than that it burns. This cake is amazing, my family loved it!
    Reply
    • kareninflorida1
      14 APR, 2019
      Thank you for the helpful hints! I may just try caramelizing the sugar with my brûleé torch rather than using the broiler.

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