Recipe - Italian Cannolis

SHELL
1 1/3 cup Unsifted allpurpose flour
One half teaspoon Salt
2 tablespoon Sugar
1 Egg; slightly beaten
One fourth cup Dry Sauterne
2 tablespoon Firm butter or margarine;
cut into small pieces
1 Egg white; slightly beaten
Shortening or salad oil for
deep fry
Basic Chocolate
Chip/Ricotta Filling
2 pound Ricotta cheese
1 One half cup Unsifted powdered sugar
4 teaspoon Vanilla
1 One fourth cup Milk chocolate chips
Fluffy Chocolate
Chip/Ricotta Filling
1 pound Ricotta cheese
Three fourths cup Unsifted powdered sugar
2 teaspoon Vanilla
Three fourths cup Milk chocolate chips
1 cup Whipping cream

Basic Chocolate Chip/Ricotta Filling Instructions: Beat cheese until
smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover
chill several hours or as long as 3 days.

Shells: Blend flour with salt and sugar in a bowl. Make a well in center,
place whole egg and butter in well. Stir with fork; add wine, 1 tablespoon
at a time, until dough begins to cling together. Use hands to form into a
ball; cover and let stand 15 minutes. Roll dough out onto floured board
until about 1/16inch thick. Cut into 3 (1/2inch) circles. With rolling
pin, roll circles into ovals. Wrap each oval around aluminum cannoli tube.
Seal the edge with egg white. Turn back the ends to flare slightly. Heat
2inches of oil in a deep sauce pan to 350 degrees. Fry 2 to 3 shells at a
time for 1 minute, or until lightly golden. Remove cannoli with tongs to
drain and let cool about 10 to 15 seconds. Then slip out the tube, handling
shells carefully.

Note: This filling is lighter, but richer. Follow directions for basic
chocolate chip filling, then beat cream until stiff and fold into the
chocolate and cheese mixture. To serve, use a plain large pastry tube to
force Ricotta filling into cannoli shells. Remember fill only the number of
cannoli you plan to serve at once.

Note: To make this recipe, you will need 2 to 3 aluminum cannoli tubes. The
unfilled shells and the basic filling can each be stored separately in
airtight containers for up to 3 days. But once the shells are filled, they
need to be served immediately to retain crispness.
Posted to recipeludigest Volume 01 Number 553 by "Diane Geary."
diane@keyway.net on Jan 18, 1998