| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian, Desserts | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | ALL-PURPOSE FLOUR |
| 1 | pn | SALT |
| 1/2 | ts | BAKING POWDER |
| 2 | EGGS | |
| 4 | ts | SUGAR |
| 2 | tb | BUTTER |
| 1 | c | MARSALA OR DESSERT WINE |
| OLIVE OIL | ||
| 1/2 | lb | RICOTTA CHEESE |
| 4 | ts | ORANGE FLOWER WATER |
| 1/2 | c | DICED CANDIED ORANGE OR CITRON |
| 1 | oz | BITTER CHOCOLATE, CRUSHED |
| CONFECTIONERS' SUGAR |
INSTRUCTIONS
1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well. 2. Gradually add enough wine to make a firm dough. Knead until smooth & elastic. Roll into very thin sheets; cut into 12 squares. 3. Place metal cannoli tubes diagonally onto each square so tube divides each square into 2 triangles. Lay points of triangles over tubes so they meet in middle. Separate remaining egg & use a little of the egg white to moisten overlap. Press gently to seal. 4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, & cool. Remove metal tubes. 5. Combine remaining part of egg with ricottta cheese, orange flower water, candied orange, & chocolate & blend well. Fill cannoli with cheese mixture. Sprinkle with confectioner's sugar. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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