INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
Date: Fri, 15 Mar 1996 13:22:14 -0500
From: beck4@pipeline.com (Eileen & Bob Holze)
Source:  Great Italian Cooking by Luigi Carnacina.
NOTE: cannoli forms may be made from -1-inch aluminum tubing cut in 5-inch
lengths if commercial forms are not found.
Sift the flour and salt into a bowl, make a well in the center, and add the
wine and sugar.  Work the flour into the center until you have a rather
firm dough, something like noodle dough. If the dough is too crumbly add
more wine, but do not let it become sticky.
Place dough on a lightly floured pastry cloth or board and knead it and
pound it vigorously for about 15 minutes.  It should be perfectly smooth by
then.  Form it into a ball, wrap in a clean, slightly dampened cloth, and
let it rest for 2 hours. When it has rested roll it out on the pastry cloth
or board until very thin (no more than 1/16 inch) Cut it into 5-inch
squares and roll it around the metal tubes as follows: take a square and
place it before you diamond fashion; one of the points toward you. Place
the tube vertically across the middle of the diamond, each end at a point
of the dough.
Fold the sides over the tube, moistening the overlap with a little water
and pressing together. When all the squares have been thus rolled, place
them, a few at a time, into deep fat preheated to 375 degrees F. Remove
them when they are golden brown (tongs are best for this, as the rolls are
fragile) and let them drain on absorbent paper. When they are cool, slip
off the tubes, and fill with the ricotta filling.
Press the ricotta through a fine sieve into a bowl.  Beat it until it is
creamy and smooth.  Beat in the rest of the ingredients with a large fork.
Fill a pastry bag fitted with a large plain tube (or merely use the nozzle,
without a tube) and pipe the filling into the cooled shells. Makes 12
cannoli.
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