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Print this Recipe    Cannoli 05

Cannoli

2 cups flour
1/8 teaspoon salt
1 tablespoon sugar
1/2 cup butter
1 egg, slightly beaten
1/4 cup white wine

1 cup ricotta cheese
1 cup mascarpone cheese
3/4 cup confectioner's sugar, sifted
1 tablespoon amaretto, optional
3 ounces semi-sweet, grated
1/4 cup confectioner's sugar, sifted

Combine flour, salt and sugar in a medium bowl. Cut in butter until
mixture resembles coarse meal. Stir in beaten egg. Gradually stir
in wine, mixing well. Shape dough into a ball, cover and refrigerate
30 minutes. Turn dough out onto a lightly floured surface and roll
to 1/16" thickness. Cut into 3 1/2" circles, and roll circles into
5" ovals. Place a cannoli form, lengthwise, down the center of each
oval and roll dough around form. Moisten seam with water to seal.
Pour oil to a depth of 3" into a Dutch oven and heat to 350 degrees.
Fry cannoli shells one minutes, or until golden brown. Drain on
paper towels and cool about 5 seconds. Remove the form and cool
cannoli shells completely.

Thoroughly drain ricotta in a strainer, discarding the liquid.
Put ricotta in a processor and process until smooth. Combine ricotta,
mascarpone, powdered sugar and amaretto, if using, in a medium bowl
and beat at medium speed of electric mixer until light and fluffy.
Fold in two grated squares of chocolate. Place in the refrigerator
and chill 4 hours. Pipe, or spoon. filling into shells. Sprinkle
shells with remaining powdered sugar and exposed filling with
remaining chocolate.

Serve immediately.

A substitute for mascarpone cheese may be mad by combining 16 ounces
cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.

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