Cannoli Alla Siciliana

---------- Recipe via Meal-Master (tm) v8.02

Title: Cannoli Alla Siciliana
Categories: Desserts, Italian, Cheese/eggs
Yield: 12 servings

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

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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