INGREDIENTS

INSTRUCTIONS

Date: Fri, 15 Mar 1996 13:22:14 -0500  From: beck4@pipeline.com (Eileen
& Bob Holze) Dough: Mix flour and  sugar and cut in butter. Add egg and
wine gradually then form mixture  into a ball. Knead dough until
smooth, about 5 minutes. Cover and let  stand for at least 1 hour.
Filling: Press ricotta cheese through a sieve into a mixing bowl. Add
sugar, reserving 2 tablespoons. Add candied fruits with cherries and
chocolate chips. Chill in refrigerator.  Meanwhile on a floured
surface, roll dough into paper-thin rounds  approximately 4 inches in
diameter. Wrap around cannoli tubes (* see  below) which have been
brushed with olive oil. Brush egg white on  flap to seal. Heat oil to
380 F and deep fry dough. Drain on several  layers of paper towels.
Cool, then carefully slide out metal tubes.  When ready to serve, and
not before, as dough will become soggy, pipe  in filling through the
largest nozzle of a pastry bag. Place several  chocolate chips in
filling at each end. Dust with remaining  confectioners sugar and serve
immediately. Serves 6-8.  NOTE: Cannoli tubes are metal cylinders 5
inches long and 1 inch in  diameter.  They can be purchased at most
kitchen supply stores.  MC-RECIPE@MASTERCOOK.COM  MASTERCOOK RECIPES
LIST SERVER  From the MasterCook recipe list.  Downloaded from Glen's
MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 356
Calories From Fat: 132
Total Fat: 15.1g
Cholesterol: 74.8mg
Sodium: 123mg
Potassium: 117.4mg
Carbohydrates: 46.5g
Fiber: 2.6g
Sugar: 4.5g
Protein: 11.6g