Cannoli #3

Yield: 10 Servings

Measure Ingredient
1⅓ cup Flour
1 pinch Salt
½ teaspoon Sugar
1 tablespoon Grated orange or lemon rind
1 tablespoon Butter
\N \N Marsala wine
1 \N Egg white; beaten
\N \N Oil; for frying
1 pounds Ricotta cheese
2 tablespoons Miniature chocolate bits; or Shaved semi-sweet chocolate
1 tablespoon Candied citron; or glaced Fruit; slivered
2 tablespoons Sugar



PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well.

Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours.

Roll dough on a lightly-floured board into a large rectangle. Cut into 4" squares. Wrap squares around cannoli tubes so that 2 corners fold over and two corners point outward. Brush the touching corners with egg white so that they will stick together. Deep fry in hot oil until golden. Cool and remove from tubes. Fill. Makes 10 to 12 cannoli. If you don't have cannoli tubes, make 2" diameter tubes out of heavy-duty aluminum foil and fold dough accordingly.

FILLING: Combine all ingredients and fill the cannoli.

Date: Fri, 31 May 96 23:18:30 -24000 From: <MAILER-DAEMON@...>

MM-Recipes Digest V3 #156

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