INGREDIENTS

INSTRUCTIONS

FOR FILLING: Puree ricotta and sugar in processor until smooth.
Transfer to large bowl. Mix in next 4 ingredients. Cover and
refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring
filling to room temperature before using.  FOR DOUGH: Combine the
flour, baking powder, sugar and pinch of salt  in large bowl. Make well
in center. Add beer, butter, half of egg  (reserve remainder for
another use) and vanilla to well. Gradually  draw flour from edge of
well into center until all flour is  incorporated. Knead dough on
lightly floured surface until smooth.  Cover and let stand 1 hour.
Roll out dough out into 12-inch square.  Cut into nine 4-inch  squares.
Wrap 1 square around each cannoli form,* brushing edges with  water and
pressing gently to seal.  Heat oil in deep fryer or heavy large skillet
to 350F. Add cannoli in  batches and cook until golden brown, turning
occasionally, about 4  minutes. Drain on paper towels. Remove shells
from cannoli forms.  Cool.  Spoon filling into pastry bag without tip.
Pipe filling into cannoli  shells.  Tinned steel cylindrical molds
available at most specialty  :     cookware stores (or
Williams-Sonoma).  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 204
Calories From Fat: 90
Total Fat: 10.6g
Cholesterol: 15.8mg
Sodium: 151.1mg
Potassium: 115.5mg
Carbohydrates: 19.4g
Fiber: 1.3g
Sugar: <1g
Protein: 8.5g