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CANNOLI ALLA SICILIANA

3 cups sifted pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
2 tablespoons melted butter
1/4 cup sugar
2 tablespoons warm water
2 tablespoons white dry wine
1 pint oil
3 tablespoons chopped pistachio nuts
1/2 cup powdered or confectioner's sugar

1 1/2 lbs ricotta cheese or American pot cheese
3 tablespoons mild honey or 1/4 cup sugar
1/4 cup milk
1 tablespoon orange-flower water or almond extract
1 tablespoon diced citron
2 tablespoons chopped or shaved semisweet chocolate
1 tablespoon grated orange peel

Combine amd mix with a fork the first 5 ingredients. Dissolve
sugar in warm water, add wine, and combine with flour mixture.
Mix with wooden spoon until well blended. Toss on lightly floured
board and knead until dough is soft, smooth, and manageable, about
10 minutes, adding a little more flour, sparingly as needed. Divide
dough in 2 parts, cover and set aside in cool place 30 minutes.
Roll out each piece of dough into noodle thinness, cut into pieces
3 by 4 inches, or into circles, with knife or fluted pastry wheel,
and wrap each piece around wooden sticks or aluminum cannoli tubes,
about 3/4 inch in diameter and 5 to 6 inches long. Lap over and
press opposite ends of dough together. Drop 3 or 4 sticks thus
covered at a time into 3-inch-deep hot oil or fat and cook about
1 minute, turning to brown evenly. Remove with tongs or perforated
spoon, cool slightly and gently slip off sticks, carefully, to
prevent cracking, place shells on absorbent paper. Fill (see below)
when cold, just before serving, to keep shells crisp. Garnish ends
with chopped nuts and dust with powdered or confectioner's sugar.
(Yields about 2 dozen shells.)

To fill: Combine and blend ricotta, honey, milk and orange water
and rub through sieve, add citron, chocolate and orange peel, blend
well and store in refrigerator until shells are ready to be filled.
Variations: Fill shells with chocolate, coconut, or lemon pudding,
whipped cream, or custard, as desired.

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