Categories: Pastry
Ingredients
- For The Filling:
- 2 pints no-fat or low-fat ricotta cheese
- 6 Tbsp. sugar, or to taste
- 1 tsp. rosewater
- 1/2 tsp. vanilla extract
- 1 tsp. cornstarch dissolved in a tsp. water
- 1 Tbsp. melted butter or canola oil or more spray oil
- 1 Tbsp. chopped, toasted pistachio nuts
- To finish the cannoli:
- spray oil
- 12 4- inch wonton wrappers
Directions
- The night before, place the ricotta in a yogurt strainer or cheesecloth or paper towel lined strainer over a bowl. Drain overnight in the refrigerator. Discard they whey.
- Preheat oven to 400 degrees. lightly spray 12 cannoli tubes with spray oil. Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube. Glue the opposite corner to the tube with a dab of cornstarch paste. Brush the outside of the cannoli with melted butter or oil, or spray with more oil. Roll up all the wrapper the same way. Bake the cannoli until golden brown and crisp, about 4 to 6 minutes. Let cool slightly, then slide the pastry shells off the tubes. Let the shells cool to room temperature on a wire rack.
- Finish the filling: In a large bowl, combine the drained ricotta, sugar, rosewater and vanilla and whisk to mix. Correct the sweetness, adding sugar or rosewater to taste.
- Transfer the filling to a piping bag fitted with a 1/2 inch star tip. The recipe can be prepared several hours ahead to this stage. Store the shells in an airtight container. Store the filling in the refrigerator up to 24 hours.
- Just before serving, pipe the ricotta mixture into the pastry shells, a little into each end. As you withdraw the piping tube, make a rosette at each end. Sprinkle the ends with chopped pistachios and serve at once.