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Recipe Ingredients

  • 1 package Athens® Phyllo Dough, thawed
  • 1 stick melted butter
  • granulated sugar
  • 1/3 cup heavy cream
  • 2/3 cup powdered sugar, plus extra for garnish
  • 2 cups whole milk ricotta
  • 1 teaspoon vanilla
  • 1 teaspoon orange zest
  • 1/8 teaspoon nutmeg
  • 1/4 cup mini chocolate chips, plus extra for dunking
  • crushed pistachios

Recipe Directions

  1. Add heavy cream to a bowl and whip until stiff peaks form. Whisk in the powdered sugar. Set aside.
  2. Add ricotta, vanilla, orange zest, and nutmeg to a separate bowl and mix until combined.
  3. Gently fold in heavy cream-sugar mixture. Cover and place in the refrigerator.
  4. Preheat oven to 375 degrees. Place one sheet of phyllo dough onto a cutting board and lightly brush with butter.
  5. Sprinkle lightly with granulated sugar. Fold in half width wise and lightly brush with butter. Fold in half again and brush with butter.
  6. Take a cannoli tube and roll up around the cylinder.
  7. Place on a parchment paper lined baking sheet seam side down.
  8. Bake for 7-9 minutes or until golden. Let cool.
  9. Pipe cannoli filling into the phyllo dough shells and dunk the ends in mini chocolate chips or pistachios. Enjoy!

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