---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CANNOLI SICILIANA
  Categories: Desserts, Italian
       Yield: 12 servings
  
            ****DOUGH****
    1.25 c  All-purpose flour -- sifted
    5.00 tb Marsala -- (or use any other
            Wine)
    1.00 tb Superfine sugar
  
   Metal cannoli tubes;(cannoli -forms may be made from -1-inch aluminum
   tubing -cut in 5-inch lengths if -commercial forms are not -found) Fat for
   deep frying ****FILLING**** 2 c  Ricotta cheese; as fresh -as possible 1/2
   c  Superfine sugar 1/4 c  Candied fruit; citron, -orange peel, etc., finely
   ~diced 1/4 c  Pistachio nuts; coarsely -chopped 1/4 c Semi-sweet chocolate;
   cut in Fine dice (optional) 1 ts Vanilla extract OR Orange flower water;
   ~optional Sift the flour and salt into a bowl, make a well in the center,
   and add the wine and sugar. Work the flour into the center until you have a
   rather firm dough, something like noodle dough. If the dough is too crumbly
   add more wine, but do not let it become sticky. Place dough on a lightly
   floured pastry cloth or board and knead it and pound it vigorously for
   about 15 minutes.  It should be perfectly smooth by then. Form it into a
   ball, wrap in a clean, slightly dampened cloth, and let it rest for 2
   hours.  When it has rested roll it out on the pastry cloth or board until
   very thin (no more than 1/16 inch) Cut it into 5-inch squares and roll it
   around the metal tubes as follows: take a square and place it before you
   diamond fashion; one of the points toward you. Place the tube vertically
   across the middle of the diamond, each end at a point of the dough. Fold
   the sides over the tube, moistening the overlap with a little water and
   pressing together. When all the squares have been thus rolled, place them,
   a few at a time, into deep fat preheated to 375 degrees F. Remove them when
   they are golden brown (tongs are best for this, as the rolls are fragile)
   and let them drain on absorbent paper.  When they are cool, slip off the
   tubes, and fill with the ricotta filling.
   
   Press the ricotta through a fine sieve into a bowl.  Beat it until it is
   creamy and smooth.  Beat in the rest of the ingredients with a large fork.
   Fill a pastry bag fitted with a large plain tube (or merely use the nozzle,
   without a tube) and pipe the filling into the cooled shells. Makes 12
   cannoli.  Source:  Great Italian Cooking by Luigi Carnacina.
   
   Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
   juphelps@delphi.com, or jphelps@best.com
   
   Recipe By     :
  
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