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Cannoli - Italian Pastry

2 3/4 cups all-purpose flour, sifted
2 tablespoons sugar
1/4 cup butter
1 egg, beaten
2/3 cup marsala wine, or sherry or sweet wine
1 egg white
oil, for frying

1 pound ricotta cheese
2 cups confectioner's sugar, sifted
1/3 cup candied fruit, chopped fine, mixed with candied cherries
2 ounces bittersweet chocolate chips
2 tablespoons amaretto, or maraschino liqueur

Mix flour and sugar and cut in butter. Add egg and wine gradually
then form mixture into a ball. Knead dough until smooth, about 5
minutes. Cover and let stand for at least 1 hour.

Press ricotta cheese through a sieve into a mixing bowl. Add sugar,
reserving 2 tablespoons. Add candied fruits with cherries and
chocolate chips. Chill in refrigerator.

Meanwhile on a floured surface, roll dough into paper-thin rounds
approximately 4 inches in diameter. Wrap around cannoli tubes (*
see below) which have been brushed with olive oil. Brush egg white
on flap to seal. Heat oil to 380 F and deep fry dough. Drain on
several layers of paper towels. Cool, then carefully slide out
metal tubes. When ready to serve, and not before, as dough will
become soggy, pipe in filling through the largest nozzle of a pastry
bag. Place several chocolate chips in filling at each end. Dust
with remaining confectioners sugar and serve immediately.

Serves 6-8.

Cannoli tubes are metal cylinders 5 inches long and 1 inch in
diameter. They can be purchased at most kitchen supply stores.


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