Get ready for the most satisfying dessert reveal! In this video, we crack open two irresistible chocolate shells — one filled with creamy white chocolate mousse and the other shaped like a ...

1/4 cup finely chopped flat-leaf parsley 10 sheets phyllo dough, plus extra in case of tearing (1/2 pound), thawed if frozen 4 large eggs, beaten 1/4 cup almonds, toasted and coarsely chopped ...

Repeat with remaining phyllo dough to make 4 shells. Place in a preheated 350 degree oven and cook for 8 to 10 minutes until crisp and golden. Let cool and slide the shells off the glass. Set aside ...

3. Before filling shells, place the shells on a baking sheet and bake in preheated 350-degree oven for 3-5 minutes for added crispness. Fill each shell half-full with melted chocolate mixture. 4.

Caramel Mini cannolis Ingredients 15 frozen phyllo tart shells (that’s how many come in a box) 1 (15-oz.) container whole-milk ricotta, drained over night in a strainer 8 ounces of mascarpone ...

Stuffed shells recipe Cool your stuffed shells completely before transferring them to an airtight container. Refrigerate for up to three days or freeze for up to three months. Thaw overnight in ...

Ricotta cheese. Creamy ricotta cheese makes up the bulk of the filling. I suggest whole milk ricotta cheese for its richness. Mozzarella cheese. Mozzarella cheese is used both in the filling and ...

To serve, spoon the cherry filling into the shells, then top with the crispy scraps and the frozen yogurt, if using. Nutrition information per serving: 190 calories; 70 calories from fat (37 ...

Remove from heat. Allow to cool for at least 5 minutes prior to filling cups. Split filling evenly between the phyllo shells. Top with whipped cream and/or toasted shredded coconut.