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Print this Recipe    Cannoli 10

CANNOLI
16 servings

1 1/2 c whole-milk ricotta cheese, well drained
3 tb sugar
1 1/2 ts cinnamon
1 1/2 c milk chocolate, coarsely chopped
1/4 c pistachio nuts, coarsely chopped

1 c flour
1 tb sugar
1 tb butter or lard
4 to 5 tablespoons sweet Marsala wine or dry white wine
2 c vegetable oil
colored sprinkles
confectioners' sugar

In a bowl, combine all the filling ingredients and mix well.
Refreigerate, covered, until ready to fill the cannoli shells.

To make the dough, place the flour in a bowl or food processor.
Add the butter or lard and sugar and mix with a fork, or pulse,
until the mixture resembles coarse meal. Slowly add the 1/4 cup of
wine and shape the mixture into a ball, add a little more wine if
the dough appears too dry. It should be soft but not sticky. Knead
the dough on a floured surface until smooth, about 10 minutes.
Wrap the dough and refrigerate for 45 minutes.

Place the chilled dough on a floured work surface. Divide the dough
in half. Work with 1 piece of dough at a time, keep the remaining
dough refrigerated. Roll the dough out to a very thin long rectangle
about 14 inches long and 3 inches wide, either by hand or using a
pasta machine set to the finest setting. Cut the dough into 3-inch
squares. Place a cannoli form diagnoally across 1 square. Roll the
dough up around the form so the points meet in the center. Seal
the points with a little water. Continue making cylinders until
all the dough is used.

In an electric skillet, heat the vegetable oil to 375F. Fry the
cannoli 3 or 4 at a time, turning them as they brown and blister,
until golden brown on all sides. Drain them on brown paper. When
they are cool enough to handle, carefully slide the cannoli off
the forms.

To serve, use a long iced tea spoon or a pastry bag without a tip
to fill the cannoli with the ricotta cheese mixture. Dip the ends
into colored sprinkles, arrange them on a tray, and sprinkle
confectioner's sugar over the tops. Serve at once.

NOTE: If you prefer, you can fry the cannoli in a deep fryer. Be
sure to fill the cannoli just before serving - any sooner will make
the shells soggy.

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