Authentic home cooking from Italy, with US measurements. 
Phyllo Cannoli with Almond Cream
A simple recipe made with phyllo dough and a filling of mascarpone, yogurt, and almond cream.
Phyllo Cannoli with Almond Cream
A simple recipe made with phyllo dough and a filling of mascarpone, yogurt, and almond cream.
Open in Cookpad AppSteps
- 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.
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