Recipe - Cannoli (Gtkg62a)

FOR PASTA
1 1/3 cup Flour
Pinch of salt
One half teaspoon Sugar
1 tablespoon Grated orange or lemon rind
1 tablespoon Butter
Marsala wine
1 Egg white, beaten
Oil; for frying

FOR FILLING
1 pound Ricotta cheese
2 tablespoon Miniature chocolate bits, or
Shaved semisweet chocolate
1 tablespoon Candied citron, or glaced
Fruit; slivered
2 tablespoon Sugar

PASTA: Combine flour, salt, sugar, citrus rind and
butter and blend well. Add Marsala by the teaspoonful
until dough is stiff. Chill for 2 hours. Roll dough on
a lightlyfloured board into a large rectangle. Cut
into 4" squares. Wrap squares around cannoli tubes so
that 2 corners fold over and two corners point
outward. Brush the touching corners with egg white so
that they will stick together. Deep fry in hot oil
until golden. Cool and remove from tubes. Fill. Makes
10 to 12 cannoli. If you don't have cannoli tubes,
make 2" diameter tubes out of heavyduty aluminum foil
and fold dough accordingly. FILLING: Combine all
ingredients and fill the cannoli.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini