| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sicilian |
Dessert |
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.
MARIOS
TURTLE CREEK VILLAGE, DALLAS
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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