Name: Italian Cannolis
Ingredients: 1 1/3 c Unsifted all-purpose flour; 1/2 ts Salt; 2 tb Sugar; 1 Egg; slightly beaten; 1/4 c Dry Sauterne; 2 tb Firm butter or margarine; cut into small pieces; 1 Egg white; slightly beaten; Shortening or salad oil for deep fry -Basic Chocolate Chip/Ricotta Filling---; 2 lb Ricotta cheese; 1 1/2 c Unsifted powdered sugar; 4 ts Vanilla; 1 1/4 c Milk chocolate chips -Fluffy Chocolate Chip/Ricotta Filling---; 1 lb Ricotta cheese; 3/4 c Unsifted powdered sugar; 2 ts Vanilla; 3/4 c Milk chocolate chips; 1 c Whipping cream

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John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian		1	Servings

INGREDIENTS

1 1/3	c	Unsifted all-purpose flour
1/2	ts	Salt
2	tb	Sugar
1		Egg; slightly beaten
1/4	c	Dry Sauterne
2	tb	Firm butter or margarine; cut into small pieces
1		Egg white; slightly beaten
		Shortening or salad oil for deep fry -Basic Chocolate Chip/Ricotta Filling—
2	lb	Ricotta cheese
1 1/2	c	Unsifted powdered sugar
4	ts	Vanilla
1 1/4	c	Milk chocolate chips -Fluffy Chocolate Chip/Ricotta Filling—
1	lb	Ricotta cheese
3/4	c	Unsifted powdered sugar
2	ts	Vanilla
3/4	c	Milk chocolate chips
1	c	Whipping cream

INSTRUCTIONS

SHELL
Basic Chocolate Chip/Ricotta Filling Instructions: Beat cheese until
smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover --
chill several hours or as long as 3 days.
Shells: Blend flour with salt and sugar in a bowl. Make a well in center,
place whole egg and butter in well. Stir with fork; add wine, 1 tablespoon
at a time, until dough begins to cling together. Use hands to form into a
ball; cover and let stand 15 minutes. Roll dough out onto floured board
until about 1/16-inch thick. Cut into 3 (1/2-inch) circles. With rolling
pin, roll circles into ovals. Wrap each oval around aluminum cannoli tube.
Seal the edge with egg white. Turn back the ends to flare slightly. Heat
2-inches of oil in a deep sauce- pan to 350 degrees. Fry 2 to 3 shells at a
time for 1 minute, or until lightly golden. Remove cannoli with tongs to
drain and let cool about 10 to 15 seconds. Then slip out the tube, handling
shells carefully.
Note: This filling is lighter, but richer. Follow directions for basic
chocolate chip filling, then beat cream until stiff and fold into the
chocolate and cheese mixture. To serve, use a plain large pastry tube to
force Ricotta filling into cannoli shells. Remember fill only the number of
cannoli you plan to serve at once.
Note: To make this recipe, you will need 2 to 3 aluminum cannoli tubes. The
unfilled shells and the basic filling can each be stored separately in
airtight containers for up to 3 days. But once the shells are filled, they
need to be served immediately to retain crispness.
Posted to recipelu-digest Volume 01 Number 553 by "Diane Geary."
<diane@keyway.net> on Jan 18, 1998

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