The sudden need for a cannoli sprung up but we weren't exactly prepared to cook up the shells.
Elizabeth rolled up two tubes of heavy duty foil, then sprayed it with oil.
Next, she wrapped the foil rolls with a sheet of spring roll wrapper, kind of like a wonton wrapper but thinner and more pliable. To give it some sweetness, Elizabeth made a small batch of cinnamon sugar, which was sprinkled over a sheet of the wrapper...she then laid a second sheet over it, sealing in the spicy sugar between the layers of crispy wrapper.
The wrapperss went into a 375 degree oven until slightly golden brown, then we uncoiled the foil slowly to reveal just the shells.
Next, Elizabeth mixed some powdered sugar into fresh ricotta from Claudio's, which was piped into the shells. Finished with a dusting of powdered sugar and some dark chocolate 'snow', grated off a fine mesh microplane, and you've got a much lighter version of cannoli straight from the pantry.