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Celtic Avocado Cannoli

Ingredients:

2 boxes Athens mini fillo shells (30 shells)
1 1/4 cups ricotta cheese
2 medium ripe avocados, peeled and mashed
3 Tbsp honey
1/3 cup crushed pistachios

Instructions:

1) Crisp fillo shells for 4-5 minutes at 350 degrees and cool.

2) Mix together ricotta cheese and mashed avocado, then stir in honey.

3) Fill each shell and then top with crushed pistachios. Serve or chill up to an hour first.

Avocado cannoli

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