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Ingredientes
- 2 pt low-fat or possibly nonfat ricotta cheese
- 1/3 c. sugar, or possibly to taste
- 1 tsp orange flower water
- 1/2 tsp vanilla extract
- 1/2 tsp grated lemon zest to finish the cannoli:
- 12 x four inch wonton wrappers spray oil
- 1 tsp cornstarch dissolved in 1 tsp. water
- 1 Tbsp. melted butter
- 1 Tbsp. minced pistachio nuts, toasted cannoli tubes
Direcciones
- 1. 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.
- 2. Preheat the oven to 400 F. 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.
- 3. Bake the cannoli till golden and crisp, about 4 to 6 min. Let cold slightly, then slide the pastry shells off the tubes onto a cake rack and let cold to room temperature. Brush with the melted butter.
- 4. Prepare the filling. In a large bowl combine the liquid removed ricotta, sugar, orange flower water, vanilla, and lemon zest and whisk to mix. Correct the sweetness, adding sugar or possibly 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 hrs ahead to this stage.
- 5. Just before serving, pipe the ricotta mix 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 minced pistachios and serve at once.
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