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2011-10-09Chocolate Pistachio Cannoli Lasagna: Ricotta, Puff Pastry, Chocolate Cocoa Powder, Powdered Sugar, Mini Chocolate Chips, Pistachios, Heavy Cream, Bittersweet Chocolate Chips
Chocolate Pistachio Cannoli Lasagna featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Chocolate Pistachio Cannoli Lasagna

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  • 1 cup Sorrento® Ricotta
  • 1 pack Puff Pastry, thawed
  • 1/2 cup Chocolate Cocoa Powder
  • 1/4 cup Powdered Sugar
  • 1/2 cup Mini Chocolate Chips
  • 1/3 cup Pistachios, chopped fine
  • 1/4 cup Heavy Cream
  • 1/2 cup Bittersweet Chocolate Chips


Preheat oven to 400? F.

  1. Cut each sheet of puff pastry in half. Reserve one half for later use. Roll out the 3 sheets into 12x8-inch rectangles. Place on parchmentlined baking sheet. Cover with another sheet of parchment and top with another baking sheet. This will prevent the puff pastry from rising, thus creating a densely layered, sturdy, crisp pastry.
  2. Bake for 17-20 minutes until pastry is browned and firm, flipping pastry after 12 minutes. Remove from baking sheets to cool for at least 15 minutes.
  3. Mix ricotta, cocoa, and sugar in small mixing bowl and combine until smooth.
  4. To assemble, trim edges of pastry to identical rectangles with a serrated knife. Place one sheet on baking sheet and top with 1/2 the ricotta mixture. Scatter 1/4 cup mini chips and 1/3 of the pistachios on the ricotta.
  5. Top with one more sheet of pastry, the other half of the ricotta, the rest of the mini chips, and 1/3 of the pistachios. Top with last sheet of pastry.
  6. In a small saucepan, heat cream on medium heat until it starts to boil. Add bittersweet chips and stir to melt.
  7. Pour chocolate mixture over top of pastry and smooth with a spatula. While chocolate is warm, sprinkle the last 1/3 of the pistachios on top. Chill in refrigerator for at least 15 minutes before serving.


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