-
1
The night before, place the ricotta in a yogurt strainer or possibly cheesecloth or possibly paper-towel-lined strainer over a bowl.
-
2
Drain overnight in the refrigerator.
-
3
Throw away the whey.
-
4
Preheat oven to 400 degrees.
-
5
Lightly spray 12 cannoli tubes with spray oil.
-
6
Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube.
-
7
Glue the opposite corner to the tube with a dab of cornstarch paste.
-
8
Brush the outside of the cannoli with melted butter or possibly oil, or possibly spray with more oil.
-
9
Roll up all the wrappers the same way.
-
10
Bake the cannoli till golden and crisp, about 4 to 6 min.
-
11
Let cold slightly, then slide the pastry shells off the tubes.
-
12
Let the shells cold to room temperature on a wire rack.
-
13
Finish the filling: In a large bowl, combine the liquid removed ricotta, sugar, rosewater, and vanilla and whisk to mix.
-
14
Correct the sweetness, adding sugar or possibly rosewater to taste.
-
15
Transfer the filling to a piping bag fitted with a 1/2-inch star tip.
-
16
The recipe can be prepared several hrs ahead to this stage.
-
17
Store the shells in an airtight container.
-
18
Store the filling in the refrigerator, up to 24 hrs.
-
19
Just before serving, pipe the ricotta mix into the pastry shells, a little into each end.
-
20
As you withdraw the piping tube, make a rosette at each end.
-
21
Sprinkle the ends with minced pistachios and serve at once.
-
22
This recipe yields 12 cannoli.
-
23
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.
-
24
The recipe is extremely easy to make, but you must start the night before to drain the cheese.
