December 19, 2017
An elegant alternative to traditional Italian cannoli--a definite crowd pleaser!
This recipe made it into the Reader's Digest "Taste of Home Christmas 2011" cookbook . It also was the DECEMBER 2009 WINNER of the "Make it Fabulous with Fillo Recipe Contest" and out of 10 Finalists the THIRD PLACE FAN FAVORITE. This contest was sponsored by Athens Foods, the world's largest producer of phyllo dough.
Recipe and photo by Deena Montillo
Video by Athens Foods
While the margarine is slowly melting, carefully unroll one thawed packet of phyllo dough. Remove approx. 20 phyllo sheets (one half packet) and place them onto a flat, dry surface. The remaining 20 phyllo sheets should immediately be rewrapped tightly with plastic wrap and refrigerated.
Place the first phyllo sheet onto the greased cookie sheet. Dip a pastry brush (soft bristled brush) into the melted butter and spread butter evenly over the entire surface of the first sheet of phyllo dough. Place the second phyllo sheet on top of the first and generously apply butter with the pastry brush until this layer is evenly coated. Repeat these steps until all the phyllo sheets are layered, buttered (including the top sheet) and stacked on the cookie sheet.
Place the cookie sheet into the preheated oven to bake. Every 10-15 minutes remove the cookie sheet from the oven. Using a spatula, flip each stack of phyllo to evenly cook the dough. It’s alright if pieces crumble during this step. Repeat this step until the phyllo dough becomes deep, golden brown and crispy. Some phyllo pieces will become crispier sooner than others. Remove these so they won’t burn, place them into a bowl and set aside.
If the center of each stack of phyllo isn’t browning up, split each stack in half using a fork or butter knife. Lay the uncooked side facing upward on top of the other sections and repeat Step #10. Keeping each stack of phyllo in tact is not necessary. The goal is to brown it up.
When the phyllo dough appears light, crispy and dark golden brown all over, remove the cookie sheet from the oven and allow the phyllo to completely cool at room temperature. Important: Do not refrigerate baked phyllo as it will soften.
When ready to serve, use 6-ounce martini glasses. Fill the bottom half of the glasses with crumbled phyllo pieces. Drizzle about 1 teaspoon of Vino Cotto over the phyllo pieces. Next, sprinkle a thin layer of grated chocolate over the phyllo pieces. Spoon the chilled ricotta mixture over the grated chocolate leaving about a ½” space from the top of each martini glass. Sprinkle another thin layer of grated chocolate over the ricotta surface. To garnish insert one chocolate bar square at an angle into the ricotta. Serve. Yield: 8 martini glasses