Stuffed puff pastry cones (vegan dessert)
These puff pastry cones filled with vegan ricotta from New Roots are truly irresistible. They are a perfect dessert for a special occasion, or they are a perfect dessert to make a special occasion!
The star of these puff pastry cones is definitely the filling made with the LaCotta from New Roots. It is a vegetable alternative to cottage cheese and is very suitable for savory dishes, such as the ravioli stuffed with pumpkin and ricotta cheese, than for sweet dishes like these filled puff pastry cones!
Their cone shape is achieved by using metal cones you will need a few ingredients to make your sweet cannoncini and you will find them listed below.
Let's get to work!
Why you'll love this smoked tofu recipe
- THE FILLING - That's right, LaCotta from New Roots is creamy and delicious. When made sweet it becomes truly irresistible!
- PISTACHIO AND ALMOND GRAIN - As you can see from the photo above, the exposed part of the vegan ricotta will be dipped in almond and pistachio granola. The first bite will be a contrast of flavors and textures!
- A SPRINKLING OF POWDERED SUGAR - When your puff pastry or shortcrust pastry cones are ready and filled, you can dust them with powdered sugar, which will not only make them taste better but also look better.
- MINIMUM EFFORT AND MAXIMUM PERFORMANCE - Perhaps these cones look very complicated, but the reality is that if you start with a ready-made puff or shortcrust pastry dough, there are very few steps to do!
Here are all the ingredients you'll need
- LaCotta - New Roots' creamy and delicious vegetable ricotta will be perfect for these sweet puff pastry cones.
- Agave syrup - To sweeten the ricotta we will not use pure sugar but agave syrup.
- Vegetable milk - You may choose any kind of vegetable milk for this recipe, even with flavors such as vanilla and chocolate if you wish. The milk will mainly be used to make the ricotta cream for filling the cones softer.
- Rectangle of shortbread or puff pastry - As you might guess, the latter will be used to create our cones. Use shortcrust pastry if you want to get harder, more compact cones that will be more reminiscent of fried puff pastry cannoli. Use puff pastry instead if you want fluffier, puffier cones.
- Coconut oil for greasing metal cones - To get the shape of the cones you will need to use metal cones specially made for baking. To prevent the dough from sticking to the cones grease them with coconut butter.
To brush the cones before baking:
- 1 tablespoon of vegetable milk
- 1 tablespoon of seed oil
To decorate the cones after baking:
- 1 teaspoon of almond granules
- 1 teaspoon of pistachio kernels
- Icing sugar
Preparation (step-by-step)
1. Prepare puff pastry or shortcrust pastry cones.
Grease the outside of the metal cones with coconut butter. Take the shortcrust pastry horizontally in front and cut 6-7 strips 2-3 cm wide lengthwise.
Wrap each strip on a cone starting at the tip and leaving some space at the base of the cone.
2. Brush the cones
Mix vegetable milk and seed oil in a bowl and brush it on each cone. Bake, leaving the cones lying flat in a preheated oven at 400°F (200°C).
3. Prepare the ricotta cream
While the cones are baking, mix vegetable ricotta (LaCotta) with vegetable milk, agave syrup. Taste and adjust for sweetness.
4. Fill the cones
Once the cones are well browned, remove them from the oven and let them cool a few minutes. Then carefully remove them from the metal cones so as not to break them.
Put the LaCotta cream in a pastry bag (sac-à-poche) and fill each cone to the brim, pressing down gently. You can also use a spoon for this step.
5. Decorate!
Place almond and pistachio granola in a saucer and dip the exposed creamy part of the cone into it. Then sprinkle powdered sugar using a strainer.
Now you can enjoy your cones!
Storage tips
Although I doubt you will have any leftover of these sweet cannoncini, you can store them in the refrigerator until the day after you make them.
P.S. They are also great for breakfast!
Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!
Puff pastry cones filled with pistachio nuts and almonds
Equipment
- 6 metal cones suitable for baking
- 1 sac-à-poche (optional)
Ingredients
- 240 g LaCotta
- 2-3 Tbsp Agave syrup
- 100 g plant milk
- 1/2 rectangular form of puff pastry or shortcrust pastry
- Coconut oil to grease the metal cones
To brush the cones before baking
- 1 Tbsp plant milk
- 1 Tbsp seeds oil
To decorate the cones after baking
- 1 tsp pistachio
- 1 tsp almond granules
- 1 Tbsp powdered sugar
Instructions
- Grease the outside of the metal cones with coconut butter.
- Take the pastry horizontally in front of you and cut 6-7 strips 2-3 cm wide lengthwise.
- Wrap each strip onto a cone starting at the tip and leaving some space at the base of the cone.
- Mix vegetable milk and seed oil in a bowl and brush it on each cone. Bake, leaving the cones lying flat.
- While the cones are baking, mix LaCotta, agave syrup and vegetable milk in a bowl. Taste and adjust for sweetness.
- Once the cones are well browned, remove them from the oven and let them cool a few minutes.
- Then remove the cones from the metal forms. Put the LaCotta cream in a pastry bag and fill each cone to the brim, pressing down gently.
- Put the almond and pistachio granules in a saucer and dip the exposed creamy part of the cone into it.
- Now you can enjoy your cones!
I so hope you enjoyed the recipe! See you soon
