Chocolate Pistachio Cannoli Lasagna
Ingredients
  • 8oz. Galbani® Ricotta
  • 1ea pack puff pastrythawed
  • 1/2cup chocolate cocoa powder
  • 1/4cup powdered sugar
  • 1/2cup mint chocolate chips
  • 1/3cup pistachiosfinely chopped
  • 1/4cup heavy cream
  • 1/2cup bittersweet chocolate chips
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut each sheet of puff pastry in half. Reserve one half for later use. Roll out the 3 sheets into 12×8-inch rectangles. Place on parchment lined 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.
  3. 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.
  4. Mix ricotta, cocoa, and sugar in a small mixing bowl and combine until smooth.
  5. 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.
  6. 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.
  7. In a small saucepan, heat cream on medium heat until it starts to boil. Add bittersweet chips and stir to melt.
  8. 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.