*  Exported from  MasterCook  *

                         Cannoli Alla Siciliana

Recipe By     : Wendy Lockman <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Shells:
  2      c             All-purpose flour
  2      tb            Shortening
  1      t             Sugar
    1/4  t             Salt
    3/4  c             Wine, Marsala, Burgundy or Chablis
                       Vegetable Oil
                       Filling:
  3      c             Ricotta
    1/2  c             Confectioners sugar
    1/4  c             Cinnamon
    1/2  Square        unsweetened Chocolate grated
                       OR
    1/2  tb            Cocoa (both optional)
    1/2  t             Vanilla
  3      tb            Citron peel, chopped
  3      tb            Orange peel, candied,chopped
  6                    Glace cherries, cut up

 To make cannoli shells it is necessary to have 3 or 4 metal tubes,
 preferably made from very light tin, about 7-inches long and 1 1/8 inches
 in diameter.  The edges should not be soldered. (Old aluminum chairs cut up
 work great)

 SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually
 with wine, knead together with fingers until rather hard dough or paste is
 formed. Form into ball, cover with cloth and let stand about 1 hour. Cut
 dough in half and roll half of dough into a thin sheet about 1/4 inch
 thick.  Cut into 4 inch squares. Place a metal tube diagonally across each
 square from one point to another, wrapping dough around tube by overlapping
 the two points and sealing overlapping points with a little egg white.
 Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or
 two tubes at a time into hot oil. Fry gently until dough is a golden brown
 color. Remove from pan, let cool and gently remove shell from metal tube.
 Set shells aside to cool.   Repeat procedure until all shells are made.

 FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla
 and fruit peel.  Mix and blend well. (A little grated pistachio may be
 added if desired). Chillin refrigerator before filling shells. Fill cold
 cannoli shells; smooth filling evenly at each end of shell. Decorate each
 end with a piece of glace cherry and sprinkle shells with confectioners
 sugar. Refrigerate until ready to serve.

 These are best if they are filled just before you company arrives.

 From: Polly-O Cooking with Cheese Recipe Book

 p.reynolds, GEnie

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