PHYLLO CANNOLI
"Sprinkling the phyllo dough with sugar will give these cannoli shells a sweet flavor and a crunchy texture that stands up well to the sturdy ricotta filing. However, if a more delicate, less sweet shell is desired, simply eliminate the granulated sugar when preparing the shells. Cannoli forms are available at specialty food shops and restaurant supply stores."
1 cup heavy (whipping) cream
2 tablespoons Grand Marnier or other orange liqueur
1 cup confectioner's sugar, sifted
1 tablespoon frozen orange juice concentrate, thawed
Grated zest of 1 orange
6 ounces semisweet chocolate, finely chopped
1 cup whole or part-skim milk ricotta cheese
8 sheets phyllo dough
1/2 cup (1 stick) unsalted butter, melted
1/2 cup finely chopped pistachio nuts
Confectioner's sugar for sprinkling
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the cream, Grand Marnier or other liqueur, confectioners' sugar, and orange juice concentrate. Using the electric mixer set at medium speed, beat the cream until it holds soft peaks. Increase the speed to high and continue beating the cream until it is very thick and holds firm peaks.
Stir the orange zest, chocolate, and ricotta cheese together in a separate bowl. Fold the orange cream into the ricotta mixture until thoroughly combined. Cover and refrigerate.
Spray the cannoli forms with a vegetable oil spray; set aside.
Lay 1 sheet of phyllo dough flat on a clean work surface. Lightly butter the phyllo working from the edges towards the center. Sprinkle the phyllo with 1 tablespoon of the granulated sugar, if using. Lay a second sheet of phyllo over the first, brush with butter and sprinkle with 1 tablespoon granulated sugar, if using. Cut the phyllo in half lengthwise to create two 6-by-17 1/2-inch strips. Place the cannoli form at the bottom of one of these strips. Roll it up as tightly as possible without tearing the phyllo, brushing the dry phyllo lightly with butter as you do so. Brush the finished phyllo tube with butter and sprinkle with some more granulated sugar, if using. Repeat this process with another cannoli form and the second strip of phyllo. Prepare the remaining 6 cannoli shells as with the first two, using the remaining phyllo, butter, and optional sugar.
Place the cannoli shells, seam-side down, on the prepared baking sheet.
Bake for 10 to 12 minutes, or until the phyllo is golden and the sugar is lightly caramelized. Remove the shells from the oven and let cool just until they can be handled. Carefully push each cannoli shell off the mold. (Do this gently so that you do not crush the phyllo.) Let the shells cool completely on a wire rack before filling.
Fill a large pastry bag with the ricotta filling. Do not fit the bag with a metal tip - the large opening of the pastry bag will allow the chocolate chunks to be piped out. Pipe the ricotta filling into the phyllo shells, leaving some of the filing extruding from each end. Dip each end in chopped pistachios.
Sprinkle each cannoli with confectioners' sugar before serving.
Makes 8 cannoli
Source: Phyllo by Jill O'Connor
"Sprinkling the phyllo dough with sugar will give these cannoli shells a sweet flavor and a crunchy texture that stands up well to the sturdy ricotta filing. However, if a more delicate, less sweet shell is desired, simply eliminate the granulated sugar when preparing the shells. Cannoli forms are available at specialty food shops and restaurant supply stores."
1 cup heavy (whipping) cream
2 tablespoons Grand Marnier or other orange liqueur
1 cup confectioner's sugar, sifted
1 tablespoon frozen orange juice concentrate, thawed
Grated zest of 1 orange
6 ounces semisweet chocolate, finely chopped
1 cup whole or part-skim milk ricotta cheese
8 sheets phyllo dough
1/2 cup (1 stick) unsalted butter, melted
1/2 cup finely chopped pistachio nuts
Confectioner's sugar for sprinkling
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the cream, Grand Marnier or other liqueur, confectioners' sugar, and orange juice concentrate. Using the electric mixer set at medium speed, beat the cream until it holds soft peaks. Increase the speed to high and continue beating the cream until it is very thick and holds firm peaks.
Stir the orange zest, chocolate, and ricotta cheese together in a separate bowl. Fold the orange cream into the ricotta mixture until thoroughly combined. Cover and refrigerate.
Spray the cannoli forms with a vegetable oil spray; set aside.
Lay 1 sheet of phyllo dough flat on a clean work surface. Lightly butter the phyllo working from the edges towards the center. Sprinkle the phyllo with 1 tablespoon of the granulated sugar, if using. Lay a second sheet of phyllo over the first, brush with butter and sprinkle with 1 tablespoon granulated sugar, if using. Cut the phyllo in half lengthwise to create two 6-by-17 1/2-inch strips. Place the cannoli form at the bottom of one of these strips. Roll it up as tightly as possible without tearing the phyllo, brushing the dry phyllo lightly with butter as you do so. Brush the finished phyllo tube with butter and sprinkle with some more granulated sugar, if using. Repeat this process with another cannoli form and the second strip of phyllo. Prepare the remaining 6 cannoli shells as with the first two, using the remaining phyllo, butter, and optional sugar.
Place the cannoli shells, seam-side down, on the prepared baking sheet.
Bake for 10 to 12 minutes, or until the phyllo is golden and the sugar is lightly caramelized. Remove the shells from the oven and let cool just until they can be handled. Carefully push each cannoli shell off the mold. (Do this gently so that you do not crush the phyllo.) Let the shells cool completely on a wire rack before filling.
Fill a large pastry bag with the ricotta filling. Do not fit the bag with a metal tip - the large opening of the pastry bag will allow the chocolate chunks to be piped out. Pipe the ricotta filling into the phyllo shells, leaving some of the filing extruding from each end. Dip each end in chopped pistachios.
Sprinkle each cannoli with confectioners' sugar before serving.
Makes 8 cannoli
Source: Phyllo by Jill O'Connor
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