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LOCATION: Recipes >> Pastries >> Cannoli 08

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CANNOLI

2 1/2 cups all-purpose flour
1/2 cup extra fine sugar
1/4 cup dry, white wine
pinch salt
1/4 tsp. cinnamon
2 tbsp. honey
1 egg white

10 oz. Ricotta cheese
1/2 cup extra fine granulated sugar
1 tsp. vanilla
4 tbsp. milk
2 tbsp. chocolate chips

Place flour directly on large board or table. Make a well in the
center of the flour; gently fill well with wet ingredients; wine,
honey, sugar, salt, whole egg, egg white and cinnamon. Mix texture
thoroughly until stiff. Shape into ball, wrap in plastic and chill
for two hours. Working with one piece of dough at a time, roll
out on lightly floured surface. Roll out thin. Cut dough into 4
inch squares. Wrap each square diagonally around metal or wooden
cannoli form and fasten with egg white. Keep dry in oil until golden
brown. Fry a few at a time. Cool slightly and remove from forms.
Combine and beat together the Ricotta cheese, sugar and vanilla
until smooth. Stir in milk. Add chocolate chips. Refrigerate until
ready to use. Just before serving, fill cannoli shells with Ricotta
filling and sprinkle shells with confectioners sugar. Shells may
be stored for up to two months in an air tight, sealed container.

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