Filo Pastry Cannoli

Total Time: 45 mins Difficulty: Beginner
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Filo Pastry Cannoli

These cannoli made with filo pastry shells and filled with sweet ricotta are a match made in Heaven! PLEASE DO TRY!! or A MUST TRY!!

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Filo Pastry Cannoli

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Kids Quick Meals
Difficulty: Beginner Prep Time 30 mins Cook Time 15 mins Total Time 45 mins
Cooking Temp: 190  C

Ingredients

Main:

Topping:

Method

Ricotta Filling -

  1. In a large bowl, mix the ricotta, icing sugar, zest and cinnamon until well combined. Cover with clingfilm and place in the refrigerator until ready to use.

Filo Cannoli

  1. Preheat oven 190C/375F.
  2. Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out.
  3. Working with one sheet at a time; place a sheet on a work top on top of baking paper and brush with melted butter.
  4. Fold in half lengthwise and brush with melted butter again.
  5. Spray the cannoli moulds with non-stick cooking spray.
  6. Take a cannoli tube and roll up the pastry around the cylinder not too tight. Slowly push both sides to crinkle the pastry and place on a baking tray lined with baking paper seam side down.
  7. Bake in oven for 10-15 minutes, until golden. Leave to cool completely.
  8. Spoon the ricotta filling into your piping bag and pipe filling into the shells. Dip the ends in crushed pistachios.
  9. Keep refrigerated and dust with icing sugar before serving. These cannoli will still stay crunchy the following day!
  10. Enjoy!