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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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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 15 mins Total Time: 45 mins
Cooking Temp 190  C
Ingredients
    Main:
  • Filo/Phyllo 250g/8.8oz Pastry (14 Sheets)
  • Ricotta 500g/17.5oz
  • ¾ Cup Icing Sugar/Powdered Sugar
  • 1 Tsp Orange Zest
  • 1 Tsp Vanilla Essence
  • ½ Tsp Ground Cinnamon
  • Melted Butter
  • Cannoli Moulds
  • Piping Bag with star nozzle tip
    • Topping:
  • 50 Crushed 50g/1.8oz Pistachios
  • Icing Sugar/Powdered Sugar for dusting
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.
    2. Filo Cannoli
  2. Preheat oven 190C/375F.
  3. Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out.
  4. Working with one sheet at a time; place a sheet on a work top on top of baking paper and brush with melted butter.
  5. Fold in half lengthwise and brush with melted butter again.
  6. Spray the cannoli moulds with non-stick cooking spray.
  7. 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.
  8. Bake in oven for 10-15 minutes, until golden. Leave to cool completely.
  9. Spoon the ricotta filling into your piping bag and pipe filling into the shells. Dip the ends in crushed pistachios.
  10. Keep refrigerated and dust with icing sugar before serving. These cannoli will still stay crunchy the following day!
  11. Enjoy!
Read it online: https://lollyskitchen.com.mt/recipe/filo-pastry-cannoli/