Prep 20 mins
Cook 6 mins
I found this for a recipe request, but it does sound good.
- 2 pints low-fat ricotta cheese or 2 pints fat-free ricotta cheese
- 1⁄3 cup sugar, to taste
- 1 teaspoon orange flower water
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon grated lemon, zest of
- 12 four inch wonton wrappers
- cooking spray
- 1 teaspoon cornstarch, dissolved in
- 1 teaspoon water
- 1 tablespoon melted butter
- 1 tablespoon chopped toasted pistachio nut
- 12 cannoli shells
- 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 the whey.
- Preheat the 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.
- Lightly spray the outside of the cannoli with oil.
- Roll the remaining wrappers 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 onto a cake rack and let cool to room temperature.
- Brush with the melted butter.
- Prepare the filling.
- In a large bowl combine the drained ricotta, sugar, orange flower water, vanilla, and lemon zest and whisk to mix.
- Correct the sweetness, adding sugar or orange flower water 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.
- Just before serving, pipe the ricotta mixture into the pastry shells, adding filling from each end.
- As you withdraw the piping tube, make a rosette at each end.
- Sprinkle the ends with chopped pistachios and serve at once.