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1
The night before place the ricotta in a yogurt strainer or cheesecloth or paper-towel lined strainer over a bowl.
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2
Drain overnight in the refrigerator.
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3
Discard the whey.
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4
Preheat the oven to 400 degrees.
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5
Lightly spray 12 cannoli tubes with spray oil.
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6
Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube.
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7
Glue the opposite corner to the tube with a dab of cornstarch paste.
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8
Lightly spray the outside of the cannoli with oil.
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9
Roll the remaining wrappers the same way.
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10
Bake the cannoli until golden brown and crisp, about 4 to 6 minutes.
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11
Let cool slightly, then slide the pastry shells off the tubes onto a cake rack and let cool to room temperature.
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12
Brush with the melted butter.
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13
Prepare the filling.
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14
In a large bowl combine the drained ricotta, sugar, orange flower water, vanilla, and lemon zest and whisk to mix.
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15
Correct the sweetness, adding sugar or orange flower water to taste.
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16
Transfer the filling to a piping bag fitted with a 1/2 inch star tip.
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17
The recipe can be prepared several hours ahead to this stage.
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18
Just before serving, pipe the ricotta mixture into the pastry shells, adding filling from each end.
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19
As you withdraw the piping tube, make a rosette at each end.
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20
Sprinkle the ends with chopped pistachios and serve at once.
