Place the ricotta cheese in a sieve to drain the excess liquid. This helps make the filling thicker.
425 grams whole milk ricotta cheese
Making the shells
Cut your foil into small rectangles with the width a little thicker than the diameter of the dumpling wrappers. The foil tubes are re-usable to make additional cannoli shells.
Wrap the foil around the tube.
Wrap the dumpling wrappers around the foil and stick the edges together with a little water.
1 package thick gyoza dumpling wrappers, water to stick dumpling edges
Slide the foil tube with wrapper from the rod. Make as many as you have foil wrappers.
Heat the saucepan of oil or deep fryer to 350-375℉ or 175-190℃
oil for deep frying
Fry the dumpling wrappers with the foil mold until golden brown, making sure that the interior side of the wrappers, touching the foil, are cooked and crisp.
Remove the fried wrappers and drain until cooled.
Remove the foil tubes from the cooled shells and re-use them to make more cannoli shells.
Making the filling
Place the drained ricotta into a mixing bowl.
425 grams whole milk ricotta cheese
Sieve the powdered sugar into the ricotta cheese.
125 grams powdered sugar
Add the salt, pure vanilla extract, lemon juice and zest.
To keep the cannoli shells crisp, pipe the cannoli filling just before serving.The calories does not take into account the oil used for frying the wrappers.