---------- Recipe via Meal-Master (tm) v8.02
       Title: Cannoli Alla Siciliana
  Categories: Desserts, Italian, Cheese/eggs
       Yield: 12 servings
            Shells:                           1/2 c  Confectioners sugar
       2 c  All-purpose flour                 1/4 c  Cinnamon
       2 tb Shortening                        1/2    Square unsweetened
       1 ts Sugar                                    Chocolate grated OR
     1/4 ts Salt                              1/2 tb Cocoa (both 
     3/4 c  Wine, Marsala, Burgundy or        1/2 ts Vanilla
            -Chablis                            3 tb Citron peel, chopped
            Vegetable Oil                       3 tb Orange peel, 
            Filling:                            6    Glace cherries, cut 
       3 c  Ricotta                       
   To make cannoli shells it is necessary to have 3 or 4 metal tubes,
   preferably made from very light tin, about 7-inches long and 1 1/8 
   in diameter.  The edges should not be soldered. (Old aluminum chairs 
 cut up
   work great)
   SHELLS: Combine flour, shortening, sugar and salt, and wetting 
   with wine, knead together with fingers until rather hard dough or 
 paste is
   formed. Form into ball, cover with cloth and let stand about 1 hour. 
   dough in half and roll half of dough into a thin sheet about 1/4 inch
   thick.  Cut into 4 inch squares. Place a metal tube diagonally across 
   square from one point to another, wrapping dough around tube by 
   the two points and sealing overlapping points with a little egg white.
   Meanwhile heat vegetable oil in large deep pan for deep frying. Drop 
 one or
   two tubes at a time into hot oil. Fry gently until dough is a golden 
   color. Remove from pan, let cool and gently remove shell from metal 
   Set shells aside to cool.   Repeat procedure until all shells are 
   FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add 
   and fruit peel.  Mix and blend well. (A little grated pistachio may be
   added if desired). Chillin refrigerator before filling shells. Fill 
   cannoli shells; smooth filling evenly at each end of shell. Decorate 
   end with a piece of glace cherry and sprinkle shells with 
   sugar. Refrigerate until ready to serve.
   These are best if they are filled just before you company arrives.
   From: Polly-O Cooking with Cheese Recipe Book p.reynolds, GEnie