Cannoli #2

Yield: 6 Servings

Measure Ingredient
2¾ cup Allpurpose flour; sifted
2 tablespoons Sugar
¼ cup Butter
1 \N Egg; beaten
⅔ cup Marsala wine; or sherry or sweet wine
1 \N Egg white
\N \N Oil; for frying
1 pounds Ricotta cheese
2 cups Confectioner's sugar; sifted
⅓ cup Candied fruit; chopped fine (mixed with candied cherries)
2 ounces Bittersweet chocolate chips
2 tablespoons Amaretto; or Maraschino liqueur



Date: Fri, 15 Mar 1996 13:22:14 -0500 From: beck4@... (Eileen & Bob Holze) Dough: Mix flour and sugar and cut in butter. Add egg and wine gradually then form mixture into a ball. Knead dough until smooth, about 5 minutes.

Cover and let stand for at least 1 hour.

Filling: Press ricotta cheese through a sieve into a mixing bowl. Add sugar, reserving 2 tablespoons. Add candied fruits with cherries and chocolate chips. Chill in refrigerator.

Meanwhile on a floured surface, roll dough into paper-thin rounds approximately 4 inches in diameter. Wrap around cannoli tubes (* see below) which have been brushed with olive oil. Brush egg white on flap to seal.

Heat oil to 380 F and deep fry dough. Drain on several layers of paper towels. Cool, then carefully slide out metal tubes. When ready to serve, and not before, as dough will become soggy, pipe in filling through the largest nozzle of a pastry bag. Place several chocolate chips in filling at each end. Dust with remaining confectioners sugar and serve immediately.

Serves 6-8.

NOTE: Cannoli tubes are metal cylinders 5 inches long and 1 inch in diameter. They can be purchased at most kitchen supply stores.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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