Cannoli Serving Size : 12 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----SHELLS----- 1 1/2 c Flour 1 tb Sugar pinch Salt 1/2 c Dry red wine OR -dry Marsala Oil for frying -----FILLING----- 1 1/2 c Powdered sugar 2 tb Candied fruit 1/4 c Chocolate chips 1/2 ts Cinnamon 1/4 c Chopped pistachios Sift together sugar, flour and salt. Work the wine in gradually, kneading to a soft dough. Roll out on a floured surface to 1/8-inch thickness, and cut out five-inch discs. Wrap each disc around a cannoli form, sealing the edge with egg white. Heat oil, five inches deep, in a small, deep saucepan, and fry one at a time until golden and crisp. Remove with tongs, let oil run off, and drain on a paper towel. Let the pastry cool slightly, then slip it carefully off the form. Note: Shells will keep for a week or two in a sealed container, so they can be made ahead. Filling: In a mixing bowl, beat the ricotta with an electric mixter. Add remaining filling ingredients. Stuff shells just before serving. Sprinkle with powdered sugar. Each pastry contains 206 calories, 5 grams protein, 8 grams fat, 29 grams carbohydrate, 6 milligrams cholesterol, 76 milligrams sodium. CANNOLI FILLING - similar to Darrell's Categories: Desserts, Italian, Cheese/eggs Yield: 25 servings 2 lb Ricotta 1 1/2 c Powdered sugar 4 ts Vanilla 1/2 c Citron 1/2 c Orange peel;candied 4 oz Chocolate;sweet Process ricotta, powdered sugar and vanilla in food processor until smooth. Add citron, peel, and broken up chocolate and process with short bursts just until chopped. Use to fill cannoli shells, garnishing ends with finely chopped almonds or other nuts. Variations: Fluffy Riccota Filling: Fold in 1 cup heavy cream, beaten until stiff. Pistachio Filling: To either of the above fillings add a few drops of green food coloring to tint pale green. Garnish ends of filled shells with chopped pistachio nuts. Darrell