Fig Cannoli with Orange Ricotta and Balsamic

5 from 1 vote

Here is an easy cannoli recipe filled with orange ricotta topped with fresh black mission figs. Topped with balsamic glaze. I hope you enjoy it!

Here is a recipe that I came up with for a cooking class I did recently at Imoto restaurant in Dallas. I used to work for Chef Kent Rathburn in the early 2000’s.

The restaurant we worked together at we used to teach interactive cooking classes called the dirty dozen. Each month we would have a different themes and each chef would take a few students.

Over the course of 2-3 hours we would be responsible for preparing one hors’ d oeuvres and one course. Around dinner time the student was allowed to bring one guests back and you would prepare the meal that everyone had been working on over the last few hours.

The class a few weeks ago was an Italian theme, so I decided to make a take on cannoli’s as an hors d’oeuvres. Here is the recipe I hope you enjoy it!

Ingredients

35 people

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

Garnish

1/3 cup micro basil
5 tbsp balsamic glaze

Nutritional information

Calories: 60kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 7mgSodium: 132mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 58IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Prep Time 1 20

Cook Time 1

Total Time 2 20

Servings 35 people

Equipment

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.

To finish

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!