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Chocolate Dipped Cannoli
An easy version of the classic Italian dessert made with filo pastry and filled with ricotta and chocolate.
Ingredients
- 150 g filo pastry 4 sheets of pastry
- 25 g butter melted
- 250 g ricotta cheese
- 50 g dark chocolate chopped
- 1 tbsp Amaretto liqueur
- 1/2 tsp cinnamon
- 2 tbsp icing sugar
Instructions
- Heat the oven to 200C or 180C (fan).
- 150 g filo pastry, 25 g butterLay out one sheet of filo, brush with melted butter and lay another sheet on top.
- Using a small plate, cut out two circles per sheet, or more if you are making them smaller. Brush them with more butter.
- Wrap the circles of pastry around the cannoli tubes or homemade rolled aluminium foil
- 50 g dark chocolate, 1 tbsp Amaretto liqueur, 1/2 tsp cinnamon, 2 tbsp icing sugar, 250 g ricotta cheeseMix the ricotta, 25g of the chocolate, the Amaretto and the sugar.
- Fill a disposable piping bag without a nozzle and snip off the end. Fill from both ends with the cheese mixture.
- 50 g dark chocolate, 2 tbsp icing sugarMelt the rest of chocolate in a bowl over a pan of simmering water and dip the end of the cannoli into the melted chocolate.
- Place onto a plate covered with baking paper and place in the fridge for about an hour until the chocolate and filling are set. Dust with icing sugar.
Nutrition
Calories: 368kcalCarbohydrates: 33gProtein: 11gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 46mgSodium: 281mgPotassium: 187mgFiber: 2gSugar: 8gVitamin A: 440IUVitamin C: 1mgCalcium: 147mgIron: 3mg