FILLING:
1 lb Ricotta - drained if
-necessary
1 c Powdered sugar
1/2 c Walnuts, toasted and
-chopped
1/3 c Semisweet chocolate chips
1 ts Grated orange peel
1/2 ts Grated lime peel
DOUGH:
1 c All purpose flour
1 ts Baking powder
1 ts Powdered sugar
-Pinch salt
1/3 c Beer
1 tb Unsalted butter at room
-temperature
1 Egg, beaten to blend
1 ts Vanilla
-Vegetable oil for deep
-frying
FOR FILLING:
Puree ricotta and sugar in processor until smooth. Transfer to large bowl.
Mix in next 4 ingredients. Cover and refrigerate until well chilled. (Can
be prepared 1 day ahead.) Bring filling to room temperature before using.
FOR DOUGH:
Combine the flour, baking powder, sugar and pinch of salt in large bowl.
Make well in center. Add beer, butter, half of egg (reserve remainder for
another use) and vanilla to well. Gradually draw flour from edge of well
into center until all flour is incorporated. Knead dough on lightly floured
surface until smooth. Cover and let stand 1 hour. Roll out dough out into
12-inch square. Cut into nine 4-inch squares. Wrap 1 square around each
cannoli form,* brushing edges with water and pressing gently to seal. Heat
oil in deep fryer or heavy large skillet to 350F. Add cannoli in batches
and cook until golden brown, turning occasionally, about 4 minutes. Drain
on paper towels. Remove shells from cannoli forms. Cool. Spoon filling into
pastry bag without tip. Pipe filling into cannoli shells.
* Tinned steel cylindrical molds available at most specialty cookware
stores (or Williams-Sonoma).
Makes 9.
Recipe from Domenico's on Fisherman's Whart, Monterey, California.
