Recipe - Cannoli (Mario)

SHELLS
5 One half cup All purpose flour
One fourth teaspoon Cinnamon
1 teaspoon Sugar
1 teaspoon Unsweetened cocoa powder
2 tablespoon Unsalted butter
3 tablespoon Marsala

FILLING
1 pound Sheeps milk ricotta, may
sub.cows milk
One half cup Superfine sugar
1 tablespoon Vanilla
4 tablespoon Orange zest
One fourth cup Tiny chocolate chips
1 Egg white; lightly beaten
2 qt Canola oil; for frying
Powdered sugar; for dusting

Mix together dry ingredients and cut in butter with 2 knives. Add Marsala
and shape dough into a ball. Wrap in plastic and refrigerate.

Heat 2 quarts canola oil in 3One half quart pot to 350 degrees.

In a mixing bowl, stir together ricotta, sugar, vanilla, orange zest and
chocolate chips until well mixed. Spoon into a pastry bag with an open tip
and place in refrigerator. Remove dough from refrigerator and divide into 4
pieces. Roll one piece onto flat surface with rolling pin until 1/16inch
thick. Cut in 4inch circles. Using a rolling pin, elongate circles into
ovals. Wrap ovals lengthwise around metal forms and seal edge with egg
whites. Flare ends open with fingers and place in hot oil and fry until
golden brown, about 2 to 3 minutes. Remove and allow to drain on paper
towels. When cool enough to touch, twist molds away from shells. Shells may
be made 1 day in advance and rest unfilled and uncovered. When ready to
eat, stuff cannoli with ricotta cream, dust with powdered sugar and serve.

Yield: 4 servings
Recipe By : MOLTO MARIO

Posted to MCRecipe Digest V1 #284

Date: Thu, 7 Nov 1996 20:28:21 0500 (EST)

From: Sue suechef@sover.net

NOTES : Note: To make this classic dessert, it is essential to have metal
cannoli

tube