For this elegant dessert, sweetened phyllo is wrapped around aluminum foil molds to form hollow pastries that are filled with vanilla cream. If you have cannoli molds, use them instead. You can prepare the phyllo shells and vanilla cream up to a day ahead. Store shells in an airtight container at room temperature, and the vanilla cream in a zip-top plastic bag in the refrigerator.
6 tablespoons granulated sugar
1/4 cup cornstarch
Dash of salt
3 large egg yolks
1 cup 1% low-fat milk
1/2 cup half-and-half
1/2 teaspoon vanilla extract
4 (18 x 14-inch) sheets frozen phyllo dough, thawed
1/4 cup granulated sugar, divided
1/4 cup semisweet chocolate chips
1 1/2 teaspoons 1% low-fat milk
1 tablespoon powdered sugar
How to Make It
To prepare vanilla cream, combine first 4 ingredients in a small saucepan, stirring with a whisk until well blended. Gradually add 1 cup milk and half-and-half, stirring with a whisk. Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low; cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl. Press plastic wrap onto surface of vanilla cream; chill.
Preheat oven to 375°.
To prepare shells, cut out 6 (12 x 6-inch) pieces of aluminum foil. Using index fingers as a guide, loosely roll up each foil piece jelly-roll fashion to form a cylinder with a 1-inch opening. Lightly coat outside of each cylinder with cooking spray.
Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Sprinkle evenly with 1 tablespoon granulated sugar. Repeat layers once. Cut phyllo stack lengthwise into 3 equal strips. Repeat procedure with remaining phyllo, cooking spray, and granulated sugar. Place a foil cylinder at the bottom of 1 phyllo strip, and roll up phyllo jelly-roll fashion around cylinder. Lightly coat with cooking spray. Place on a parchment-lined baking sheet. Repeat the procedure with remaining foil cylinders, phyllo strips, and cooking spray. Bake at 375° for 10 minutes or until lightly browned. Cool completely on a wire rack. Carefully remove foil cylinders from phyllo shells by twisting ends of foil in opposite directions and gently pulling foil from shells.
Spoon vanilla cream into a zip-top plastic bag. Seal bag; snip off 1/2 inch of 1 bottom corner of bag. Pipe vanilla cream evenly into cooled phyllo shells.
Place chocolate chips and 1 1/2 teaspoons milk in another zip-top plastic bag. (Do not seal bag.) Microwave at HIGH 45 seconds or until chocolate melts; lightly knead bag until mixture is smooth. Snip off 1/4 inch of 1 bottom corner of bag. Drizzle chocolate mixture evenly over stuffed shells. Sprinkle with the powdered sugar. Serve immediately.