Well Made by Kiley

Preheat the oven to 400F. Line two baking sheets with parchment paper, and set aside.
Start by making the cannoli filling. In a large bowl, mix together the drained ricotta cheese, powdered sugar, chocolate chips, and vanilla extract until smooth. Place in the fridge while you make the puff pastry shells.
Lay the puff pastry sheets on a lightly floured surface, and divide into 9 equal stripes lengthwise, for each puff pastry sheet.
If you don’t have cannoli molds, you can simply take strips of foil and roll them up to create a mold.
Spray the molds with non-stick cooking spray of choice. Take a strip of the puff pastry, and wrap around each mold, making sure that every time you wrap the piece of dough around, it overlaps itself. Repeat with remaining molds and puff pastry strips.
Place the puff pastry cannolis on the prepared baking sheets, and brush with the egg wash.
Bake at 400F for 15-20 minutes or light golden brown.
Remove form the oven and let cool slightly. Then, remove the mold and let cool completely.
Once the puff pastry shells are completely cooled, fill a piping bag with the cannoli filling. Fill each cannoli with the filling. Dust the tops with powdered sugar if desired.
Enjoy!