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