Mascarpone and Pistachio in mini Tuile Cones

Tuile is French for tile. It’s a thin crisp cookie that can be shaped when warm from the oven.


  • Tuile Batter
    • 1/3 cup melted butter 
    • 1 egg white
    • 1/3 cup icing sugar 
    • 6 tbsp. flour 
    • 2 tbsp. lemon juice
    • Grated zest of 1 lemon
  • Mascarpone Cheese Filling
    • ¾ cup mascarpone
    • ¼ cup ricotta
    • ¼ cup cream cheese, room temperature
    • 1 to 2 tbsp. brandy
    • 2 tsp. pure vanilla extract
    • ¼ cup chopped finely chopped dried cherries
    • 2 tsp. lemon zest
    • 1 tbsp. icing sugar, or to taste
  • Assembly
    • 3 tbsp. finely chopped pistachios (unsalted), for garnishing  


  1. Mini Tuile Cones
    1. Preheat oven to 350 degrees F.
    2. Add melted butter, egg white, icing sugar, flour, lemon juice and zest of lemon to a medium bowl. Stir until well combined. Set aside.
    3. Make half circle (3-inch in diameter) form from plastic (such as thin plastic cutting boards that are roll-able or the top of a yogurt container) and use this as template for cone shape.
    4. Brush a baking sheet with melted butter. Place the plastic form on baking sheet. Drop about 2 tsp. batter into form. Spread batter evenly with the back of a spoon or a pallet knife. Remove form and repeat to make about 6 cookies, leaving at least 1- inch between. Bake 10 to 12 minutes or until golden. Lift immediately from baking sheet and using skewer, roll into cone shape. Alternatively, roll onto large piping tips to create cone shape. Repeat with remaining batter. Cool cookies completely before using. Makes 12 mini cones.
  2. Filling
    1. Add all ingredients for filling except dried cherries to food processor. Pulse in food processor to thoroughly combine. Add dried cherries and pulse again just until combined. Add filling to piping bag with wide tip or add to a re-sealable bag and cut out a tip of a corner.  Pipe filling into cones.
  3. Assembly
    1. Garnish cones with finely chopped pistachios. Plate and serve.