INGREDIENTS

INSTRUCTIONS

FILLING
CANNOLI SHELLS
Filling: In a large bowl, with portable electric mixer, beat Ricotta
cheese, 1 minute. Add 2 1/2 cups confectioners sugar and beat until light
and creamy, about 1 minute. Add choco- late, citron, cherries and cinnamon;
beat at low speed until well blended. Refrigerate, covered, until well
chilled, at least 2 hours. Meanwhile, make Cannoli Shells. Just before
serving, with teaspoon or small spatula, fill shells with Ricotta mixture.
Garnish ends with chopped pistachios; sprin- kle tops with confectioners
sugar. Makes 24.
Cannoli Shells: Sift flour with sugar and cinnamon onto a board. Make a
well in center, and fill with Port. With a fork, gradually blend flour into
Port. When dough is stiff enough to handle, knead about 15 minutes, or
until dough is smooth and stiff (if too moist and sticky, knead in a little
more sifted flour). Refrigerate dough, covered, 2 hours.
In deep fat fryer, electric skillet or heavy saucepan, slowly heat salad
oil (3 to 4-inches deep) to 400 degrees on deep fry- ing thermometer.
Meanwhile, on lightly floured surface, roll one third of dough to paper
thinness, making a 16-inch round. Cut into eight 5-inch circles. Wrap a
circle loosely around a 6-inch long cannoli form or a dowel 1-inch in
diameter; seal with egg yolk. Gently drop dough-covered forms, two at a
time into hot oil and fry 1 minute or until browned on all sides (turn, if
necessary). With tongs or slotted utensil, lift out of oil and drain on
paper towels. Carefully remove forms. Continue until all dough is used.
Makes 24. Note: Cannoli Shells can be made a day or two ahead and stored,
covered, at room temperature, then filled about 1 hour before serving.
Posted to recipelu-digest Volume 01 Number 553 by "Diane Geary."
<diane@keyway.net> on Jan 18, 1998

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