For the cannoli
- 1 pkg wonton wrappers
- 1 whole egg for egg wash
- 1 1/2 cup fresh ricotta
- 1 whole orange zested and 3 tbsp of juice
- 1 tbsp basil chopped
- 3/4 tsp salt and pepper
- 16 whole figs sliced
- 1/3 cup micro basil
- 5 tbsp balsamic glaze
Calories: 60kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 7mgSodium: 132mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 58IUVitamin C: 1mgCalcium: 28mgIron: 1mg
- mini cannoli tubes
For the Ricotta filling
- Place ricotta, orange zest and a few tsp of orange juice in a bowl. Season with salt, pepper, and basil. Mix well and place in plastic pastry bag fitted with a plain tip.
How to make cannoli
- Take four pieces of the wonton skins and lay them flat on your cutting board Using steel cannoli tubes wrap the dough around the steel tubes, and cut away any excess dough. Using a beaten egg brush the ends of the dough to help seal it together around the tubes. Then place in a medium size pan with oil on medium high heat. Fry the cannoli's until golden brown. Take out and drain on a paper towel. Allow to cool for 1-3 minutes and then you should be able to carefully slide the cannoli off of the steel tubes. Repeat the process until you have 3 dozen cannoli's.
- Take your cannoli’s and fill each end with some of the ricotta filling until the tube is filled with the cheese. Continue the same process with the first dozen. Then take about 4 figs and slice 3-4 times. Place 3 slices on each cannoli. Drizzle the figs with a little balsamic glaze and top with micro basil. The longer the cheese sits in the wonton cannoli the softer the wonton will get over time. That is why I said to only do the first dozen, then continue to do the next 2 dozen as needed. Serve and enjoy!
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