Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | Flour |
| 1 tablespoon | Shortening Pinch of salt |
| 1 pounds | Ricotta |
| 2 teaspoons | Semi-sweet chocolate chips |
| 1 tablespoon | Candied orange peel, cut fine |
| ½ teaspoon | Sugar Wine, sweet or dry |
| 1 \N | Jigger creme de cocoa or other liqueur |
| 2 tablespoons | Sugar |
RICOTTA FILLING
CANNOLI: Mix flour, shortening, salt, and sugar. Add enough wine to make a stiff but workable dough. Roll into ball; let stand for 1 hour. Roll out dough ⅛ inch thick. Cut into 5 inch squares. Place cannoli tube across the corners of the square. (Cannoli tube should be 8 inches long and 1 inch in diameter). First fold one corner around the tube, then the other and press together. Fry in deep fat, one at a time, until dark golden brown. Remove cannoli carefully and let cool before filling.
RICOTTA FILLING: Cream ricotta well, add chocolate chips, orange peel, creme de cocoa, and sugar; mix very well. Fill puffs with filling. Submitted By BARRY WEINSTEIN On 03-02-95