Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All-purpose flour |
| 1 pinch | Salt |
| ½ teaspoon | Baking powder |
| 2 \N | Eggs |
| 4 teaspoons | Sugar |
| 2 tablespoons | Butter |
| 1 cup | Marsala or dessert wine |
| \N \N | Olive oil |
| ½ pounds | Ricotta cheese |
| 4 teaspoons | Orange flower water |
| ½ cup | Diced candied orange or citron |
| 1 ounce | Bitter chocolate; crushed |
| \N \N | Confectioners' sugar |
1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well.
2. Gradually add enough wine to make a firm dough. Knead until smooth & elastic. Roll into very thin sheets; cut into 12 squares.
3. Place metal cannoli tubes diagonally onto each square so tube divides each square into 2 triangles. Lay points of triangles over tubes so they meet in middle. Separate remaining egg & use a little of the egg white to moisten overlap. Press gently to seal.
4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, & cool. Remove metal tubes.
5. Combine remaining part of egg with ricottta cheese, orange flower water, candied orange, & chocolate & blend well. Fill cannoli with cheese mixture.
Sprinkle with confectioner's sugar.
MARIOS
TURTLE CREEK VILLAGE, DALLAS
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .