9/1/2009

Cross a Cannoli & a French Puff

Cross a Cannoli & a French Puff

 

4 Tbsp confectioners’ sugar, divided + 1 tsp for garnish
3 sheets frozen whole-wheat or regular phyllo dough, thawed
1 1/2 cups part-skim ricotta cheese
2 tsp grated orange peel
1/8 tsp orange extract
1/4 cup coarsely chopped natural pistachios
1 tsp unsweetened cocoa powder (optional)

Preheat oven to 375ºF. Transfer 2 tablespoons of the sugar to a small fine sieve, sifter, or dredger. On a work surface, lay out 1 sheet of phyllo so shorter sides of rectangle are left and right. Cut from top to bottom into 4 equal rectangles. Coat top of 1 rectangle very lightly with cooking spray. Dust very lightly with sugar. Stack a second rectangle on top of the first. Coat top of second rectangle very lightly with cooking spray. Dust very lightly with sugar. Repeat procedure with remaining 2 rectangles. Spray and dust top layer. Carefully transfer pastry to a large nonstick baking sheet. Repeat cutting and layering with remaining 2 whole sheets of phyllo to make 2 other layered pastries. Bake about 7 minutes, or until crisp and brown. Let stand to cool.

In a medium bowl, combine ricotta, 2 tablespoons sugar, orange peel, and orange extract. Stir with a wooden spoon until smooth. Place one of reserved pastries on a rectangular serving plate or tray. Spread with half of the ricotta mixture. Sprinkle on half of the pistachios. Cover with second pastry, remainder of the ricotta mixture, and remaining nuts. Top with remaining pastry. In a small fine sieve, sifter, or dredger, combine remaining 1 teaspoon sugar with cocoa, if using. Sift over top of Napoleon. Cut with a serrated knife.

Makes 8 servings

Per serving: 124 calories, 7 g protein, 11 g carbohydrate, 6 g fat, 14 mg cholesterol, 1 g fiber, 84 mg sodium

Tip: This dessert is at its finest when served immediately after assembly, but it can be refrigerated, uncovered, for about 1 1/2 hours without becoming soggy. Alternatively, you can bake the pastry and store it in a cool, dry spot for up to 24 hours. Prepare the ricotta mixture; cover and refrigerate for up to 24 hours. Assemble just before serving.

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Comments from Members

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5 posts
PATRICIA

This recipe is great.  I've been looking for a cannoli recipe that was easy and affordable.   This is it. 

posted on 9/1/2009

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41 posts
Irene

can't wait to try this one.  Looks like something our whole family will just love.

posted on 9/1/2009

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24 posts
Lori

It looks great, but I've worked with phyllo before and I have real concerns with the part of the instructions that says "Cut with a serrated knife". Sounds to me like all the cream would gush out at that point. The filling recipe sounds wonderful, though!

posted on 9/1/2009

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5 posts
Julie

Looks delicious!!  And I'm sure my family will think so too.  Can't wait to try it. 

posted on 9/1/2009

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1 posts
helena

I love cannoli I must try this recipe . Looks like it will be just devine.

posted on 9/1/2009

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1 posts
Sonja

This receipe looks fantastic....I hope it tastes as great as it sounds. 

posted on 9/1/2009

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2 posts
Suzanne

I would add some mini-chocolate chips to make it a "true" cannoli - sounds yummy!

posted on 9/1/2009

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1 posts
Patti

YUM! I will probably have to omit the pistachios since my son isn't a big fan of nuts, but substituting chocolate chips for the nuts sounds like an A+ idea!

posted on 9/1/2009

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3 posts
Dania ...

This is great! An easier way to make my favorite dessert.

posted on 9/1/2009

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1 posts
Susan

I agree w/Lori -- why wouldn't you cut the strips into quarter length rectangles and assemble each serving individually? That way you don't destroy the pastry when you portion it out.

posted on 9/1/2009

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9 posts
W

I really sounds great I'm looking forward to trying it out.  I have to agree I would make these as individual servings, less mess and I wouldn't want to be cheated on my serving of the filling. :o)

posted on 9/1/2009

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2 posts
Jean

My husband loves cannolis so am anxious to give these a try!

posted on 9/2/2009

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8 posts
Summer

I'm going to give this a whirl too,sounds delish.

posted on 9/2/2009

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23 posts
Stephanie

I am anxious to try this. Sounds easy and delicious.

posted on 9/2/2009

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23 posts
Stephanie

Sounds delious. In the per sevring section where it lists calories,protein carbs etc. it does not list amount of sugar. Love to know.

posted on 9/2/2009

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1 posts
Jennifer

I love easy recipes and this looks so delicious

posted on 9/2/2009

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40 posts
Lynn

The kids and I are going out to make this right now.

posted on 9/2/2009

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9 posts
Carol

Looks great I can't wait to try this recipe.

posted on 9/3/2009

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9 posts
Carol

This recipe looks great.  I can't wait to try it.

posted on 9/3/2009

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296 posts
Stefanie

This recipe looks so good and easy.  I can't wait to try it.

posted on 9/4/2009

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5 posts
Debora

I can not wait to try this.  With only 11 carbs a serving also good for diabetics.

posted on 9/6/2009

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1 posts
Betty

SOUNDS  GOOD

posted on 9/6/2009

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1 posts
Betty

Receipe  sounds  good

posted on 9/6/2009

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15 posts
Nanette

That looks yummy.

posted on 9/7/2009

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1 posts
Linda

how do i save this recipe   is there a recipe box function?

posted on 9/7/2009

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