24 wonton skins
: Peanut oil for deep frying
: Coarsely ground unsalted
: pistachio nuts
: Additional confectioners'
: sugar
: Mint sprigs
: Filling:
1 lb lowfat Ricotta cheese, --
: beaten smooth
1/2 c sifted confectioners' sugar
1 ts pure vanilla extract
1/3 c shaved semisweet chocolate
Heat oil in deep fryer to 375. Work with 6 wonton
skins at a time. Keep remainder well wrapped in waxed
paper and draped with lightly dampened towel. Place a
wonton skin on work surface and set a cannoli tube
diagonally across center of it. If you don't have a
cannoli tube, form a tube with some aluminum foil.
Bring sides of skin up over tube. Seal overlapping
tips with a dab of water. Form wonton skins around
remaining 5 tubes. Cook, 2 tubes at a time, seam side
down in hot oil, for 30 seconds or just until golden.
Remove with tongs and drain on paper toweling. While
shells are still hot, gently push them off tubes with
a small metal spatula and your fingers. Repeat with
remaining skins and be sure tubes cool completely
before wrapping with skins.
Filling: Combine ricotta, confectioners' sugar,
Vanilla and chocolate. Cover and chill 2 hours or
overnight. To serve: spoon filling into cannoli
shells. A pastry bag will be very helpful here, or cut
a corner off of a sandwich bag and squeeze the mixture
out of it. Dip each end of filling in pistachios.
Arrange on serving plate. Sift additional sugar over
each and garnish with mint sprigs.
