Phyllo Cannoli With Almond Cream Recipe by Dolce per Amore
Phyllo Cannoli with Almond Cream Cooking Instructions 30 minutes 1 First, melt the butter. Lay the first sheet of phyllo dough on your work surface and brush it lightly with some melted butter. 2 Place the second sheet on top and brush it with butter as well. Finally, add the last sheet of phyllo dough, but do not brush this one. 3 Cut the stacked sheets into 6 squares by first slicing the large sheet lengthwise in half. 4 Roll each square around lightly buttered metal cannoli molds and place them seam-side down on a baking sheet lined with parchment paper. 5 Bake at 350°F (180°C) for about 15 minutes, watching closely as they brown quickly. Remove from the oven and, using tongs, gently slide the shells off the molds. Let them cool on a wire rack. If you like, cut them in half. 6 Meanwhile, make the cream: In a bowl, mix the mascarpone with the powdered sugar, yogurt, almond (or peanut) butter, and finally the gelatin, which should be pre-soaked and dissolved in a couple of tablespoons of heavy cream. Let the cream rest in the refrigerator for about 30 minutes. 7 Transfer the cream to a piping bag and fill the phyllo cannoli carefully so they don't break. Decorate the ends with coarsely chopped pistachios and serve with a light dusting of powdered sugar. 1 First, melt the butter. Lay the first sheet of phyllo dough on your work surface and brush it lightly with some melted butter. 1 First, melt the butter. Lay the first sheet of phyllo dough on your work surface and brush it lightly with some melted butter. 2 Place the second sheet on top and brush it with butter as well. Finally, add the last sheet of phyllo dough, but do not brush this one. 2 Place the second sheet on top and brush it with butter as well. Finally, add the last sheet of phyllo dough, but do not brush this one. 3 Cut the stacked sheets into 6 squares by first slicing the large sheet lengthwise in half. 3 Cut the stacked sheets into 6 squares by first slicing the large sheet lengthwise in half. 4 Roll each square around lightly buttered metal cannoli molds and place them seam-side down on a baking sheet lined with parchment paper. 4 Roll each square around lightly buttered metal cannoli molds and place them seam-side down on a baking sheet lined with parchment paper. 5 Bake at 350°F (180°C) for about 15 minutes, watching closely as they brown quickly. Remove from the oven and, using tongs, gently slide the shells off the molds. Let them cool on a wire rack. If you like, cut them in half. 5 Bake at 350°F (180°C) for about 15 minutes, watching closely as they brown quickly. Remove from the oven and, using tongs, gently slide the shells off the molds. Let them cool on a wire rack. If you like, cut them in half. 6 Meanwhile, make the cream: In a bowl, mix the mascarpone with the powdered sugar, yogurt, almond (or peanut) butter, and finally the gelatin, which should be pre-soaked and dissolved in a couple of tablespoons of heavy cream. Let the cream rest in the refrigerator for about 30 minutes. 6 Meanwhile, make the cream: In a bowl, mix the mascarpone with the powdered sugar, yogurt, almond (or peanut) butter, and finally the gelatin, which should be pre-soaked and dissolved in a couple of tablespoons of heavy cream. Let the cream rest in the refrigerator for about 30 minutes. 7 Transfer the cream to a piping bag and fill the phyllo cannoli carefully so they don't break. Decorate the ends with coarsely chopped pistachios and serve with a light dusting of powdered sugar. 7 Transfer the cream to a piping bag and fill the phyllo cannoli carefully so they don't break. Decorate the ends with coarsely chopped pistachios and serve with a light dusting of powdered sugar. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Pot Pie Casserole (Easy) Broccoli Shrimp Pasta 🍋 Greek Salad Dressing Chicken thigh, pasta and veggie leftovers Chicken Meatball Noodle Soup Chicken Pot Pie Casserole (Easy) Broccoli Shrimp Pasta 🍋 Greek Salad Dressing Chicken thigh, pasta and veggie leftovers Chicken Meatball Noodle Soup Traditional laddu pary Mint fruit chaat Cream chat Laal Sharbat Tukh malanga wala sharbat Burger buns (mini) Melon Chat Elaichi tea Moong daal kachory Pheeni Traditional laddu pary Mint fruit chaat Cream chat Laal Sharbat Tukh malanga wala sharbat Burger buns (mini) Melon Chat Elaichi tea Moong daal kachory Pheeni