Filo Tubes

Crispy Filo Tubes with Creamy Vanilla Filling

Delight your taste buds with these crispy filo tubes, a light and flaky dessert filled with a luscious vanilla cream. Perfect for special occasions or an indulgent treat, these elegant pastries are easy to make yet taste like they came straight from a patisserie. Finished with a dusting of icing sugar and crunchy roasted pistachios, every bite is a delightful contrast of textures and flavours. Scroll down or tap ‘Jump to Recipe’ to get started!

Simple Ingredients, Big Flavours

With just a handful of simple ingredients, you can create an irresistible dessert that looks and tastes impressive.

• Filo pastry – Ultra-thin layers of dough that bake into a crispy, golden shell.
• Unsalted butter – Brushed between the filo layers for richness and flakiness.
• Cream cheese – The base of the filling, making it smooth and velvety.
• Double cream – Adds richness and a light, airy texture.
• Icing sugar – Sweetens the filling and provides a delicate dusting on top.
• Vanilla extract – Enhances the filling with warm, aromatic flavour.
• Roasted pistachios – Adds a crunchy contrast and a hint of nuttiness.

How to Make Crispy Filo Tubes

Prepare the Filo Tubes

Place one filo sheet on a flat surface and brush it lightly with melted butter. Layer another filo sheet on top and repeat the buttering process. Cut into strips according to the size of your cannoli tubes (around five strips per sheet).

Wrap one strip of filo tightly around a stainless steel cannoli tube, sealing the edge with butter. Repeat with the remaining filo and tubes. Place them on a baking tray lined with parchment paper and bake until golden and crisp. When ready, remove them from the oven and allow them to cool completely before carefully sliding them off the cannoli tubes.

Make the Filling

In a mixing bowl, combine cream cheese, double cream, icing sugar, and vanilla extract. Use a hand mixer to whisk everything together until the mixture becomes firm and holds its shape. Transfer the cream into a piping bag.

Assemble and Garnish

Once the filo tubes have cooled, pipe the vanilla cream into each one. Chop the roasted pistachios and dip the filled ends of the filo tubes into them. Finish with a dusting of icing sugar and enjoy!

Perfect for Any Occasion

Whether you’re serving these crunchy dessert at a dinner party, a holiday gathering, or simply treating yourself, they’re guaranteed to impress. Their delicate, crisp shell contrasts beautifully with the smooth, rich filling, creating a dessert that’s both light and indulgent.

Tips for the Best Filo Tubes

• Work Quickly: Filo pastry dries out fast, so keep unused sheets covered with a damp tea towel while assembling the tubes.
• Crispiness Matters: These filo tubes are best eaten fresh for maximum crispiness. The longer they sit, the softer they become.
• No Cannoli Tubes? No Problem! If you don’t have stainless steel cannoli tubes, create your own by wrapping aluminium foil around your finger to form a sturdy tube.
• Flavour Variations: Try adding orange zest, cinnamon, or a splash of rose water to the filling for a unique twist.
• Make-Ahead Tip: Bake the filo tubes in advance and store them in an airtight container for up to two days. Fill them just before serving to keep them crispy.

Instagram tutorial and more?

Watch our step-by-step video tutorial on Instagram and don’t miss out on more delightful desserts, like our Mini Pistachio Baklava Rolls and Filo Pistachio Buns.

Try our other filo recipes as well:

• Filo Cups with Whipped Tomato Ricotta and Tuna Tartare
• Pesto Mozzarella Filo Buns
• Raspberry Ruffled Milk Pie

Happy baking,
Izabella

Sweet

Filo Tubes

Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Difficulty: Beginner Servings: 10 Best Season: Suitable throughout the year

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Author: shicocooks Cooking Method: Baking Cuisine: Mediterranean Cuisine, Middle Eastern Courses: Dessert Recipe Keys: B baking D dessert Mixing

Description

These delicate filo tubes are light, flaky, and filled with a rich, velvety cream made from cream cheese, double cream, and vanilla. Baked to golden perfection and dipped in roasted pistachios for a delightful crunch, they’re an elegant treat that’s surprisingly easy to make. Whether you’re serving them for a special occasion or just indulging in a sweet moment, these filo tubes are sure to impress.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the tubes:

• 4 filo pastry sheets
• 50 g unsalted butter (melted)

For the filling:

• 320 g cream cheese
• 65 g double cream (heavy/whipping cream)
• 65 g icing sugar
• 1 tsp vanilla extract (or a pinch of vanilla powder)

For the garnish:

• 50 g pistachios (roasted, chopped)
• Icing sugar

Equipment:

• 10 stainless steel cannoli form tubes

Instructions

1. Preheat the oven to 190°C (fan).
2. Place one filo sheet on a flat surface and brush it with butter. Cover with another filo sheet and brush again.
3. Cut it into strips according to the size of your tubes (I got 5 strips from 1 sheet).
4. Place a tube at the beginning of one filo strip and roll the filo around the tube tightly.
5. Brush with more butter to secure the edge.
6. Repeat the process with the remaining filo pastry.
7. Transfer the filo-wrapped tubes onto a baking tray lined with parchment paper and bake for 10 minutes, or until golden.
8. Meanwhile, in a bowl, combine icing sugar, double cream, cream cheese, and vanilla. Use a hand mixer to whisk everything together until you get a firm cream (a few minutes). Transfer the cream to a piping bag.
9. When the filo tubes are ready, remove them from the oven and let them cool completely.
10. Fill the filo tubes with cream.
11. Chop the roasted pistachios and dip the filo tubes into them (on the cream-filled side).
12. Garnish with icing sugar and enjoy!

Equipment

• 

  21 PCS Cannoli Tubes Kit

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Nutrition Facts

Servings: 10 ServingCalories:247.16kcalTotal Fat:20.13gSaturated Fat: 10.89gTrans Fat: 0.45gCholesterol:50.41mgSodium:139.71mgPotassium:106.99mgTotal Carbohydrate:13.85gDietary Fiber: 0.67gSugars: 8.2gProtein:3.74gVitamin A: 160.77IUVitamin C: 0.31mgCalcium: 42.72mgIron: 0.48mgVitamin D: 0.1IUVitamin E: 0.6IUVitamin K: 1.42mcgThiamin: 0.09mgRiboflavin: 0.12mgNiacin: 0.41mgVitamin B6: 0.1mgFolate: 7.2mcgVitamin B12: 0.08mcgPhosphorus: 69.43mgMagnesium: 10.67mgZinc: 0.32mg

Note

Filo Handling: Filo pastry dries out quickly, so keep the remaining sheets covered with a damp tea towel while working to prevent them from becoming brittle.

Rolling Tip: Roll the filo tightly around the tubes to help them hold their shape during baking.

Butter Substitute: If you prefer, you can use a neutral oil instead of butter for brushing the filo.

Filling Variations: Swap the vanilla extract for orange zest, cinnamon, or a splash of rose water for a unique twist.

Make-Ahead: The filo tubes can be baked in advance and stored in an airtight container for up to two days. Fill them just before serving to keep them crisp.

Best Enjoyed Fresh: The filo tubes are super crispy when freshly made. The longer they are stored, the softer they will become.

Alternative to Cannoli Tubes: If you don’t have stainless steel cannoli tubes, you can use aluminium foil instead. Simply wrap the foil around your finger to create a tube.

Keywords: filo tubes, filo pastry dessert, cream-filled filo, easy filo recipe, homemade filo cannoli, crispy filo pastry, pistachio filo dessert, cream cheese filling, baked filo treats, light and flaky dessert

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