Phyllo dough cannoli with red fruit meringue

Name: Phyllo dough cannoli with red fruit meringue
Prep time: 60 min
Cook time: 18 min
Total time: 78 min
Yield: 24
Ingredients: Phyllo dough 9.5 oz; Butter 3 ½ tbsp; Fresh liquid cream 1 ¼ cup; Egg whites ½ cup; Strawberries 0.875 cup; Raspberries ½ cup; Sugar 0.6 cup; Gelatin in sheets 0.1 oz; Lemon juice ½; Currants to taste; Mint to taste; Powdered sugar to taste

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121

Calories per serving

Energy Kcal 121
Carbohydrates g 11
of which sugars g 6.9
Protein g 1.6
Fats g 7.8
of which saturated fat g 4.52
Fiber g 0.8
Cholesterol mg 24
Sodium mg 46

Difficulty: Average
Prep time: 60 min
Cook time: 18 min
Makes: 24 pieces
Cost: Average

PRESENTATION

Cannoli di pasta fillo is a treat that's really, really something special. I mean, it shows how Sicilian sweets keep evolving while sticking to their roots. And here's the deal: instead of the usual fried shells, this one uses thin filo pastry. So it's crispy and light when baked. Really, the magic is in the filling—fluffy meringa ai frutti rossi that’s both tangy and a bit sweet. Made with fresh berries like strawberries and raspberries, it's just perfect. The crunch of the pastry with the softness of the meringue? So, so good. It feels modern but still has that unmistakable touch of dolci italiani—you know, like you’d find in a fancy pastry shop in Palermo or Catania. For those who love to explore ricetta cannoli ideas, this twist is for you, especially if you're into trying something fancier than the usual.

Sometimes you just want a dessert to impress guests, but not feel too heavy. And these dolci con pasta fillo totally do the trick. The golden filo shells have a delicate crackle that pairs perfectly with that fresh, fruit-filled meringue. Which is great. People in Sicily are big on using seasonal ingredients, so you’ll see these topped with extra berries or maybe a dusting of pistachio for a pop of color and flavor. The thing is, this dish makes you want to experiment with other Italian pastry ideas—imagine swapping in a pistachio cream or something inspired by cheesecake, just like in some modern pasticceria italiana. With all those layers of flavor and texture, no wonder it's a favorite for anyone seeking dessert con meringa that's fresh but still totally classic. Whether you’re bringing a taste of Sicily to dinner or exploring new ricette facili, these cannoli will have everyone asking for seconds—and maybe thirds! For sure.

INGREDIENTS

121

Calories per serving

Ingredients for 24 Cannoli: Phyllo dough 9.5 oz (270 g); Butter 3 ½ tbsp (50 g)

for the Meringue: Fresh liquid cream 1 ¼ cup (300 g); Egg whites ½ cup (100 g); Strawberries 0.875 cup (125 g); Raspberries ½ cup (60 g); Sugar 0.6 cup (125 g); Gelatin in sheets 0.1 oz (3 g); Lemon juice ½

for Garnishing: Currants to taste; Mint to taste; Powdered sugar to taste

Preparation

How to prepare Phyllo dough cannoli with red fruit meringue

To make the phyllo dough cannoli with red fruit meringue, first prepare the meringue: wash and dry the raspberries and strawberries well. Blend the red fruits in a mixer (1-2) and strain the obtained liquid to filter out the fruit seeds (the filtered liquid should weigh about 2.6 oz) 3.

In a small saucepan, combine the fruit juice and 3.5 oz of sugar 4, stir with a spoon 5 checking the temperature with a kitchen thermometer. In the meantime, when the syrup reaches 239°F, whip the egg whites in a planetary mixer 6,

when they are semi-whipped, add 0.9 oz of sugar 7 and continue to whip until stiff. At this point, once the syrup has reached 250°F 8, remove it from the heat and pour it slowly over the whipped egg whites 9

continuing to whip until completely cooled 10, for more details consult the Italian Meringue guide. Finally, add the juice of half a lemon 11 and transfer the mixture to a bowl. Now soak the gelatin in cold water for 10 minutes 12, after this time squeeze it

and dissolve it in 1.7 oz of warm cream 13. Whip the remaining 8.5 oz of cream (14 -15) (for more details on this process consult the guide How to Whip Cream from our cooking school).

gently fold the whipped cream into the meringue 16, stirring from bottom to top, so that it does not deflate, finally pour in the cream in which you have dissolved the gelatin 17 and mix well, cover with plastic wrap 18 and place in the refrigerator to set for at least a couple of hours.

Now prepare the cannoli: unroll the phyllo dough and cut it in half 19, brush each sheet with melted butter 20 then overlap 3 sheets and cut them into three parts lengthwise and then in half widthwise, obtaining rectangles of about 2.75 x 4 inches. Roll each rectangle around the cannoli tube 21 ensuring the non-buttered side adheres to the tube (otherwise after baking they will not detach from the mold).

Place the cannoli on a baking sheet lined with parchment paper 22, brush the surface with butter, and bake in a static oven at 392°F for 18 minutes (or in a fan oven at 356°F for about 15 minutes). Once baked, remove the cannoli from the oven 23, gently remove the tube with a cloth, being careful not to burn yourself with the tube 24, and let them cool on a wire rack.

Transfer the now set cream into a piping bag 25 and fill the cannoli 26. Garnish with a currant berry and a mint leaf 27, dust the surface with powdered sugar and serve. Your phyllo dough cannoli with red fruit meringue are ready to be enjoyed!

Storage

The phyllo dough cannoli with red fruit meringue can be stored in the refrigerator for up to 3 days. Freezing is not recommended.

Advice

A cannoli is a cannoli, a real temptation, whether you garnish it with currants, wild strawberries, or blueberries. Note: Crispness and deliciousness will remain unchanged even if you replace phyllo dough with puff pastry. Who will take the first bite?

For the translation of some texts, artificial intelligence tools may have been used.