Chocolate Ricotta Phyllo Shells Recipes

PHYLLO TARTS WITH RICOTTA AND RASPBERRIES

Steps:

• Drain ricotta cheese in a sieve for 20 minutes; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
• Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
• In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
• Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

CHOCOLATE CHIP CANNOLI CUPS

Steps:

• Directions: 1. Place phyllo shells* on the counter to thaw for at least 10-15 minutes. 2. In a medium sized mixing bowl, combine the marscapone, ricotta, powdered sugar, vanilla and cinnamon and stir together until thoroughly mixed. Reserve a small pile of the chocolate chips for topping and stir the remainder into the cheese mixture. 3. Spoon the filling evenly between all the phyllo shells. Sprinkle reserved chocolate chips over the tops and serve. *I recommend you only defrost/fill as many as you plan to eat at once so that the shells stay crispy.

CHOCOLATE CHEESECAKE PHYLLO TARTLETS

Steps:

• In a small bowl, beat the cream cheese, sugar, melted chocolate and vanilla until smooth. , Cut a small hole in the corner of a pastry or plastic bag; insert #32 star pastry tip. Fill the bag with cream cheese mixture; pipe into tart shells. Garnish with chocolate curls if desired. Refrigerate until serving.

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)

Steps:

• Mix the vanilla, sugar, and cream cheese until smooth.
• Use a piping bag to fill the individual phyllo shells.
• Freeze for 10 minutes.
• Top with fresh berries or fruit.

CHOCOLATE-RICOTTA PHYLLO SHELLS

Steps:

• For filling, in a medium bowl combine ricotta cheese, sugar, cocoa powder, and vanilla. Stir until smooth. Fold in 2 tablespoons of the chocolate pieces.
• Using two spoons, scoop the filling into phyllo shells. Top with remaining chocolate pieces. Serve immediately or cover and chill up to 2 hours.
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