Cannoli

Cannoli No. 3116 Yields 36 Cannoli

4 Cups All Purpose Flour, 1 Cup Sauterne
Sifted 2 Egg Yolks
1 Egg FILLING:
1 Egg Yolk 2 Lb Ricotta
2 Tbls Olive Oil 1 tsp Vanilla
1/2 Lemon, Rind Only, 1/4 Cup Citron, Chopped Fine
Grated 1/2 Cup Semi Sweet Chocolate
1/4 tsp Cinnamon, Ground Pieces
1 Tbls Instant Coffee
1/4 Cup Sugar

Preheat the oil in the deep fryer.
Put the flour in a bowl.
Add the egg, first measure of egg yolk, oil, lemon rind, cinnamon, coffee and
the first measure of sugar.
Mix with your hands, adding just enough of the Sauterne to hold the
ingredients together and form a dough.
Turn out onto a floured board.
Knead until smooth and elastic.
Chill for several hours.
Cut off pieces of dough about the size of walnuts.
Roll out very thin on a well floured board.
Cut rounds using a 5" cutter or saucer.
Wrap each around a cannoli mold (or a piece of wood the thickness of a broom
handle and about 5" long).
Beat the second measure of egg yolks.
Secure the overlapping part of each cannoli with egg yolk.
Drop the cannoli, mold and all, into the deep fryer.
Fry until well browned.
Remove.
Drain on absorbent paper.
Cool slightly.
Push the molds out one end.
Cool completely.
Combine the ricotta with the remaining filling ingredients.
Fill the cannoli with the filling mixture.
Serve.