Cannoli Pie

Source: youtube.com

If you ever made cannolis, you will appreciate this easier recipe. It is well worth the effort to make cannolis as the end result is delicious. The most bothersome part is making the pastry tubes.

With this recipe, you make the tubes using phylo dough. Place the filling on one end of the phylo sheet and rolling it up so it looks like an eggroll. This is an easier method than having to deep fry the shell by wrapping dough around a circular form. This method does have a drawback, the shell is not crispy but it is the trade off.

I found this pie to be a close second to the traditional method but I miss the crispy outer shell.

INGREDIENTS

1 package phyllo sheets, thawed in the refrigerator overnight

1/2 cup mascarpone cheese

1/2 cup ricotta cheese

1/4 cup powdered sugar, sifted

1/2 teaspoon cinnamon

1/4 cup chocolate chips

1/4 cup heavy cream, whipped to soft peaks

1 stick unsalted butter, melted

Powdered sugar, for dusting

1/2 cup chopped pistachios

DIRECTIONS

Preheat oven to 350 degrees.

In a medium bowl, combine mascarpone, ricotta, powdered sugar, cinnamon and chocolate chips. Mix until smooth. Fold in the whipped cream and set aside.

On a large work surface, lay out 3 sheets of phyllo dough horizontally. Make sure the edges of each sheet overlap by about 1 inch. Brush sheets with butter and lay 3 more on top. Repeat this until you have 4 layers; you will use 12 sheets total.

Spoon filling vertically along the edge about one inch in. Roll dough up longways like a snake. Roll dough into a spiral shape and place in a greased springform pan. Bake for 20 to 25 minutes or until golden brown and flaky. Allow to cool slightly before releasing from springform.

Place on a cake stand and dust with powdered sugar and chopped pistachios. Serve with a dollop of whipped cream and more pistachios.

Honestly, it is a very good substitute when time is of the essence. If you have the time, the traditional still wins out.

Source: tastemade.com