| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Desserts, Cheese, Chocolate | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 | tb | Sugar |
| pn | Salt | |
| 1/2 | c | Dry red wine OR dry Marsala |
| Oil for frying | ||
| 1 1/2 | c | Powdered sugar |
| 2 | tb | Candied fruit |
| 1/4 | c | Chocolate chips |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Chopped pistachios |
INSTRUCTIONS
SHELLS FILLING Sift together sugar, flour and salt. Work the wine in gradually, kneading to a soft dough. Roll out on a floured surface to 1/8-inch thickness, and cut out five-inch discs. Wrap each disc around a cannoli form, sealing the edge with egg white. Heat oil, five inches deep, in a small, deep saucepan, and fry one at a time until golden and crisp. Remove with tongs, let oil run off, and drain on a paper towel. Let the pastry cool slightly, then slip it carefully off the form. Note: Shells will keep for a week or two in a sealed container, so they can be made ahead. Filling: In a mixing bowl, beat the ricotta with an electric mixter. Add remaining filling ingredients. Stuff shells just before serving. Sprinkle with powdered sugar. Each pastry contains 206 calories, 5 grams protein, 8 grams fat, 29 grams carbohydrate, 6 milligrams cholesterol, 76 milligrams sodium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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