|1⅓ cup||Unsifted all-purpose flour|
|1||Egg; slightly beaten|
|¼ cup||Dry Sauterne|
|2 tablespoons||Firm butter or margarine; cut into small pieces|
|1||Egg white; slightly beaten|
|Shortening or salad oil for deep fry -Basic Chocolate Chip/Ricotta Filling---|
|2 pounds||Ricotta cheese|
|1½ cup||Unsifted powdered sugar|
|1¼ cup||Milk chocolate chips -Fluffy Chocolate Chip/Ricotta Filling---|
|1 pounds||Ricotta cheese|
|¾ cup||Unsifted powdered sugar|
|¾ cup||Milk chocolate chips|
|1 cup||Whipping cream|
Basic Chocolate Chip/Ricotta Filling Instructions: Beat cheese until smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover -- chill several hours or as long as 3 days.
Shells: Blend flour with salt and sugar in a bowl. Make a well in center, place whole egg and butter in well. Stir with fork; add wine, 1 tablespoon at a time, until dough begins to cling together. Use hands to form into a ball; cover and let stand 15 minutes. Roll dough out onto floured board until about 1/16-inch thick. Cut into 3 (½-inch) circles. With rolling pin, roll circles into ovals. Wrap each oval around aluminum cannoli tube.
Seal the edge with egg white. Turn back the ends to flare slightly. Heat 2-inches of oil in a deep sauce- pan to 350 degrees. Fry 2 to 3 shells at a time for 1 minute, or until lightly golden. Remove cannoli with tongs to drain and let cool about 10 to 15 seconds. Then slip out the tube, handling shells carefully.
Note: This filling is lighter, but richer. Follow directions for basic chocolate chip filling, then beat cream until stiff and fold into the chocolate and cheese mixture. To serve, use a plain large pastry tube to force Ricotta filling into cannoli shells. Remember fill only the number of cannoli you plan to serve at once.
Note: To make this recipe, you will need 2 to 3 aluminum cannoli tubes. The unfilled shells and the basic filling can each be stored separately in airtight containers for up to 3 days. But once the shells are filled, they need to be served immediately to retain crispness.
Posted to recipelu-digest Volume 01 Number 553 by "Diane Geary." <diane@...> on Jan 18, 1998
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