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

By PATRICIA on 9/1/2009

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

By Irene on 9/1/2009

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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!

By Lori on 9/1/2009

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

By Julie on 9/1/2009

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

By helena on 9/1/2009

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

By Sonja on 9/1/2009

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

By Suzanne on 9/1/2009

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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!

By Patti on 9/1/2009

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

By Dania ... on 9/1/2009

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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.

By Susan on 9/1/2009

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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)

By W on 9/1/2009

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

By Jean on 9/2/2009

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

By Summer on 9/2/2009

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

By Stephanie on 9/2/2009

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

By Stephanie on 9/2/2009

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I love easy recipes and this looks so delicious

By Jennifer on 9/2/2009

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

By Lynn on 9/2/2009

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

By Carol on 9/3/2009

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

By Carol on 9/3/2009

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

By Stefanie on 9/4/2009

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

By Debora on 9/6/2009

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SOUNDS  GOOD

By Betty on 9/6/2009

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Receipe  sounds  good

By Betty on 9/6/2009

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That looks yummy.

By Nanette on 9/7/2009

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

By Linda on 9/7/2009

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