CANNOLI MARTINI DESSERT Recipe

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An award-winning recipe to create an elegant alternative to traditional Italian cannoli--a definite crowd pleaser! Authentic vino cotto (vincotto) is the secret ingredient.

HOW-TO VIDEO: http://www.youtube.com/watch?v=qwQcvAP7NNY

Read about my surprise when I discovered this recipe made it into the TASTE OF HOME CHRISTMAS 2011 cookbook: http://bit.ly/vh1P6q

Prep time:
Cook time:
Servings: 6-8 Martini Glasses
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Ingredients

Cost per serving $0.95 view details
  • 1/2 packet of Athens Fillo (Phyllo) Dough (Twin Pack)
  • 1 stick margarine
  • 2 cups whole milk ricotta cheese
  • 1 tablespoon light cream
  • ½ teaspoon vanilla
  • ¾ cup confectioners sugar (adjust to taste)
  • 1½ bars 3.5 oz. Lindt Intense Orange dark chocolate
  • 1 oz. Vino Cotto di Montillo (available online at www.vinocotto.us)

Directions

  1. Thaw one packet of phyllo dough following the manufacturer’s directions.
  2. Preheat oven to 375 degrees Fahrenheit. Using PAM No-Stick Cooking Spray, lightly coat a cookie sheet. Wipe a napkin over the surface of the cookie sheet to evenly spread the no-stick spray.
  3. In a large bowl, thoroughly mix the ricotta cheese, light cream, vanilla and confectioners sugar. Cover the ricotta mixture with plastic wrap and refrigerate until ready to serve.
  4. Finely grate 4 to 5 chocolate squares and place into a small bowl.
  5. In a small sauce pan, melt the margarine over low heat.
  6. 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.
  7. Remove the melted margarine from the heat.
  8. 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.
  9. Press a sharp knife into the buttered phyllo dough stack down the center and horizontally to create four sections.
  10. 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.
  11. 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 intact is not necessary. The goal is to brown it up.
  12. 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.
  13. Place all cooled phyllo into a large freezer bag. Using a rolling pin, crumble the phyllo into small pieces. If there are any pieces of phyllo that aren’t brittle enough to crumble, remove them.
  14. 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. Yields up to 8 martini glasses.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 6 servings
Calories 382  
Calories from Fat 233 61%
Total Fat 26.41g 33%
Saturated Fat 10.02g 40%
Trans Fat 2.8g  
Cholesterol 44mg 15%
Sodium 248mg 10%
Potassium 94mg 3%
Total Carbs 27.78g 7%
Dietary Fiber 0.0g 0%
Sugars 25.25g 17%
Protein 9.41g 15%
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Reviews

Comments

  • December 8, 2011
    Thank you so much! To make my original Cannoli Martinis this holiday, authentic Vino Cotto is on sale at http://bit.ly/f4ZAvp
    • judee
      December 8, 2011
      what a fabulous holiday dessert!
      1 reply
    • December 4, 2011
      My recipe made it into the TASTE OF HOME CHRISTMAS 2011 cookbook! Read about my surprise at Today's Italian Kitchen http://bit.ly/vh1P6q
      • Patricia Turo
        April 30, 2010
        Deena,

        I have added your web site to my post A Grape Surprise. Hope you get some business from it.
        2 replies
        • May 5, 2010
          Thank you so much, Patricia!
          • May 6, 2010
            A Grape Surprise: Mosto Cotto & Raisinée au Vincuit

            http://turosdolci.wordpress.com/2009/08/24/a-grape-surprise-that-give-tarts-a-new-twist/

            I posted your article in our Facebook Page. New members are always welcome to join.
          • April 29, 2010
            Thank you for sharing your two posts on vino cotto (raisinée au vincuit). I enjoyed reading them, and both recipes you included sound delicious! I'm also happy to have learned the French term for this versatile ingredient and condiment. Again, thank you and buon appetito!

            Best,
            Deena

            3 replies
          • Patricia Turo
            April 29, 2010
            I'm really happy to find someone who actually sells Vino Cotto. I live in Switzerland and I buy this at the open markets and use it all the time in biscotti and tarts. I've written about it in two blog posts I've listed as follows but I wish people would discorver this because it really adds a different element in tarts, poured over cheese, glazes etc. But I have never found it in the US. Thanks for letting me know about your business. It is called Raisinée au Vincuit here in the French part of Switzerland. I will bookmark your web site. Two posts I have written about this are below.

            http://turosdolci.wordpress.com/2009/11/12/traditional-holiday-cookie-cartellatecluster-are-filled-with-honey-nuts-spices/

            http://turosdolci.wordpress.com/2009/08/24/a-grape-surprise-that-give-tarts-a-new-twist/

            Regards,
            Patricia


            1 reply
            • April 29, 2010
              Thank you for sharing your two posts on vino cotto (raisinée au vincuit). I enjoyed reading them, and both recipes you included sound delicious! I'm also happy to have learned the French term for this versatile ingredient and condiment. Again, thank you and buon appetito!

              Best,
              Deena
            • April 29, 2010
              Thank you, Patricia! Actually, our company, Montillo Italian Foods, produces authentic Vino Cotto (sweet "cooked wine" syrup). We follow my husband's 4th generation family recipe from Calabria, Italy. To learn more about Vino Cotto's ancient history, its health benefits and versatility as both an ingredient and condiment, please visit http://www.montilloitalianfoods.com

              Also, anyone who follows us on Facebook (see link above) can receive a one-time 15% discount on our products (excludes shipping costs). Simply let us know when you place your order.

              Thanks again!
              2 replies
            • Comment has been deleted
              • April 29, 2010
                Thank you, Patricia! Actually, our company, Montillo Italian Foods, produces authentic Vino Cotto (sweet "cooked wine" syrup). We follow my husband's 4th generation family recipe from Calabria, Italy. To learn more about Vino Cotto's ancient history, its health benefits and versatility as both an ingredient and condiment, please visit http://www.montilloitalianfoods.com

                Also, anyone who follows us on Facebook (see link above) can receive a one-time 15% discount on our products (excludes shipping costs). Simply let us know when you place your order.

                Thanks again!
                • Patricia Turo
                  April 29, 2010
                  This sounds very creative. I use to work at Lindt and love their chocolate and also love Vino Cotto. However finding Vino Cotto outisde of a wine region I find is a problem. I will have to give this a try. Thanks for the recipe.
                  1 reply
                • March 1, 2010
                  Reminder: Today (March 1) is the last day to vote for my "Cannoli Martini" Dessert in the Athens Foods FAN FAVORITE contest. To vote please go to: http://vinocotto.us/1canolimartini.php

                  Thank you!
                  Deena
                  • February 24, 2010
                    I'm very excited! My "Cannoli Martini" Dessert is a finalist in the Athens Foods contest which ends on March 1st. Athens Foods is the largest producer of phyllo dough in the world. As a finalist, this part of the competition is to determine the new FAN FAVORITE recipe.

                    The deadline to vote is fast approaching. If you think this dessert looks like a winner, please follow these easy How-To Instructions to cast your vote today:

                    http://phyllo.com/community/viewtopic.php?f=31&t=2193&start=0&st=0&sk=t&sd=a&view=print

                    NOTE: (When registering this question is asked, "What color is red?" The answer is “red" – no quotes)

                    Thanks so much for your support!

                    Deena

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