Cinnamon Sugar Cornet

C r e a m

H o r n s

Ingredients 1 Pkg. (2 sheets) Pepperidge Farm Puff Pastry, thawed Powdered Sugar 1 (8 oz.) tub of cool whip 1 (4 oz.) Pkg. cream cheese, softened at room temperature 3 Tbsp. sugar 2 Tbsp lemon juice

Directions 1. Preheat oven to 400° F/185° C. 2. Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Use a cutting tool to slice the dough into even strips.

Wrap the dough around bottom half of the UltraPro Cornets, pushing the dough down to seal it as you go. Place the rolled mold on a baking sheet 3. Bake 12 minutes or until golden brown. Let cool before removing cornets. Repeat with remaining dough. Allow to cool before filling. 4. Beat together cream cheese and sugar until well blended (1 minute on medium speed). Mix in lemon juice until well blended.

Then fold in cool whip until smooth and fluffy. Place filling in the decorator bag and pipe it into each cream horn, making sure to fill the cone. Hold the bag with an oven mitt so the cream won’t warm up in your hand. Generously dust with powdered sugar

B a k ed C h o c o l at e

C a n n o l i ' s

Ingredients 1⅓ cups all purpose flour 2-4 Tbsp. sugar or honey ½ Tbsp. cocoa ¼ tsp. cinnamon 1 egg 2 Tbsp. dry white wine or Marsala 1 - 2 Tbsp. butter softened 4.4 oz. dark chocolate (good quality, melted) ⅓ cup chopped nuts 3 cups ricotta cheese ½ cup sugar ¼ cup mini dark chocolate chips

Directions

1. Place Ricotta cheese in cheese cloth or in a sieve over a bowl and refrigerate for 24 hours, to drain as long as possible to remove excess moisture. Remove from fridge and with a spatula over a clean bowl push the ricotta through the sieve (remove from cheesecloth and place in a sieve). This will make it nice and creamy, add sugar a little at a time and taste until desired sweetness.

Fold in chocolate chips. Refrigerate until needed. 2. In a medium bowl whisk together flour, sugar, cocoa and cinnamon, make a well in the middle and add butter (start with 1 Tbsp. if too dry add the remaining), egg and wine mixing with a fork. Bring it together to form a dough. Wrap in plastic and refrigerate for 20 minutes. Pre-heat oven to 350°. Wrap the pastry around UltraPro Cornets so that it overlaps and seal by brushing with a little egg white (beat slightly). Bake for 15 minutes or until pastry is golden. Cool completely before dipping with chocolate and nuts. 3. Break chocolate into pieces and melt (either microwave or place chocolate in a small bowl and place over a small pot of boiling water make sure water does not touch bowl with chocolate). Let cool a little then coat each tart with chocolate. Set aside to harden. 4. Place filling in a decorator pastry bag with a large tip and fill tarts, make sure to fill tarts just before serving.