Cannolied Tuile

My work had a holiday potluck again for the Christmas holidays, and this time I decided to try my hand at tuiles. I was discussing fillings with OhmsAndFarads when one of us mentioned cannoli filling. She said I should do it, so I did. I even decided to fill them with multicolored filling for the holiday season. I don't think the tuile cookies were quite as crisp as I would've liked, but the filling was delicious. I also had extra tuile batter and not enough filling, so I bent some in decorative shapes and used it to decorate the plate.

Tuile
Ingredients
1/2 cup softened butter
1/2 cup sugar
4 egg whites
1/2 tsp vanilla extract
1 cup sifted flour

1. Preheat oven to 350F
2. Cream the butter and sugar. Slowly add the egg whites and vanilla. Slowly add the flour. Cover and let sit in the fridge as you work in batches.
3. With a spatula, spread a thin layer of batter into a rectangle on a well buttered baking sheet. I made some about 1.5"x4", then I made some even smaller ones. Start out with 2-3 at a time until you get used to the process, then you can do more. Bake at 350F for about 5-8min, or until the edges start to brown.
4. Once out of the oven, work fast. Carefully peel the tuile off the baking sheet with a spatula and roll into a cylinder. Place the sealed side down on a cutting board and let cool - once it cools, it'll stiffen and stay.

Cannoli Filling
Ingredients (x3, one for each color or flavoring)
1/4 cup mascarpone cheese
1/4 cup whole milk ricotta cheese
1 Tbsp sugar
dash of vanilla extract (or other flavoring of choice - I suggest Kahlua)
1 drop food coloring of choice (optional)

1. Mix everything together. Put into pastry bag (or ziploc bag) and keep in fridge until ready to serve. Pipe into tuile cylinders just before serving.