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Municipio di Pordenone
Cornetti al mascarpone
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Cornetti ripieni di crema al mascarpone
1 package of frozen puff pastry dough
3/4 cup sugar
½ cup whole ricotta
½ cup heavy cream
½ cup mascarpone
1 tbsp orange flower water
confectioner’s sugar for dusting
cornetti molds
Defrost the puff pastry
preheat oven to 400
Roll out the pastry and cut it into strips 1 inch thick
Prepare filling: whip the cream, blend well the ricotta with mascarpone, orange flower water and ½ cup sugar. Fold in the cream. Refrigerate.
Wrap the puff pastry strips around the cornetti molds in a spiral overlapping slightly. Press gently to seal the edges, dust with the remaining sugar.
Bake for 10-12 minutes on a paper lined baking sheet.
Cool slightly and remove from the molds.
Cool completely.
Fill the cornetti pastries with the mascarpone filling, arrange on a platter and dust with confectioner’s sugar.
Optional: dip the filled cornetti on chopped pistachio nuts, chopped chocolate.....
