*  Exported from  MasterCook  *
 
                               WONTON CANNOLI
 
 Recipe By     : THE DESSERT SHOW SHOW #DS3024
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24                    wonton skins
                         Peanut oil for deep frying
                         Coarsely ground unsalted pistachio nuts
                         Additional confectioners' sugar
                         Mint sprigs
                         Filling:
    1      pound         lowfat Ricotta cheese, -- beaten smooth
      1/2  cup           sifted confectioners' sugar
    1      teaspoon      pure vanilla extract
      1/3  cup           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.
 
                     
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving