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Ingredientes
- 2 pt no-fat or possibly low-fat ricotta cheese
- 6 Tbsp. sugar or possibly to taste
- 1 tsp rosewater
- 1/2 tsp vanilla extract
- 1 tsp cornstarch dissolved in
- 1 tsp water
- 1 Tbsp. melted butter or possibly canola oil (or possibly more spray oil)
- 1 Tbsp. minced toasted pistachio nuts Spray oil as needed
- 12 x four-inch wonton wrappers
Direcciones
- The night before, place the ricotta in a yogurt strainer or possibly cheesecloth or possibly paper-towel-lined strainer over a bowl. Drain overnight in the refrigerator. Throw away the 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 possibly oil, or possibly spray with more oil. Roll up all the wrappers the same way. Bake the cannoli till golden and crisp, about 4 to 6 min. Let cold slightly, then slide the pastry shells off the tubes. Let the shells cold to room temperature on a wire rack.
- Finish the filling: In a large bowl, combine the liquid removed ricotta, sugar, rosewater, and vanilla and whisk to mix. Correct the sweetness, adding sugar or possibly rosewater to taste. Transfer the filling to a piping bag fitted with a 1/2-inch star tip. The recipe can be prepared several hrs ahead to this stage. Store the shells in an airtight container. Store the filling in the refrigerator, up to 24 hrs.
- Just before serving, pipe the ricotta mix 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 minced pistachios and serve at once.
- This recipe yields 12 cannoli.
- Comments: There is a secret to this lowfat version of the popular Sicilian dessert: The pastry tubes are made with Chinese wonton wrappers, that are baked instead of fried. The recipe is extremely easy to make, but you must start the night before to drain the cheese.
- Yield: 12 cannoli
