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this is a quick and easy way to make cannoli
Using an electric mixer, beat ricotta until smooth. Set aside 1 tablespoon icing sugar. Fold remaining icing sugar into the
Ricotta. Add vanilla, chocolate, orange and almonds. Stir to combine. Cover and refrigerate until ready to serve.
Preheat oven to 200°C. Cut sixteen 7cm-square pieces of baking paper. Place 1 wonton wrapper on a board. Top with 1 paper
Square. Place 1 cannelloni tube diagonally across the centre. Wrap wonton and paper around tube (see note). Brush the top
Corner with cold water to secure. Spray wonton lightly with oil. Place on a baking tray. Repeat with remaining wonton
Wrappers, paper squares and cannelloni tubes.
Bake cannoli shells for 10 to 12 minutes or until light golden. Allow to cool for 5 minutes. Holding warm wontons with a tea
Towel, carefully extract cannelloni tubes and remove paper. Discard cannelloni tubes (they are too brittle to re-use). Allow
Cannoli shells to cool.
Spoon ricotta mixture into a piping bag with a 1cm tube (or use a snap-lock bag with a snipped corner). Pipe ricotta filling into
Cannoli cases through both ends. Dust with remaining icing sugar and serve.
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