Cannoli - 1

Course : Italian
Serves: 1
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2 3/4 cups all-purpose flour -- sifted
2 tablespoons sugar
1/4 cup butter
1 large egg -- beaten
2/3 cup marsala wine -- or sherry or sweet wine
1 large egg white
2 Cup oil -- for frying
1 pound ricotta cheese
2 cups confectioners sugar -- sifted
1/3 cup candied fruit -- chopped fine *
2 ounces bittersweet chocolate chips
2 tablespoons amaretto -- or maraschino

Preparation / Directions:

* mixed with candied cherries. Dough: 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. Filling: 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 380F 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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