Gradually add enough wine to make a firm dough. Knead until smooth
& elastic. Roll into very thin sheets; cut into 12 squares.
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.
Heat 3 to 4" deep olive oil in deep pan. Fry cannoli until golden
brown, drain well on paper towels, & cool. Remove metal tubes.
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.
