Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------------FILLING----------------------------------
1 1/2 c Whole-milk ricotta cheese; 1 1/2 c Milk chocolate;
- well drained - coarsely chopped
3 tb Sugar 1/4 c Pistachio nuts;
1 1/2 ts Cinnamon - coarsely chopped

-----------------------------------DOUGH-----------------------------------
1 c All-purpose flour - or dry white wine
1 tb Sugar 2 c Vegetable oil
1 tb Butter or lard Colored sprinkles
4 tb To 5 Tbl sweet Marsala wine 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.

This recipe from CIAO ITALIA by Mary Ann Esposito

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