Ingredients:
For the pastry:
- 4 cups sifted all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
- 3/4 cup Marsala wine
- 1 large egg slightly beaten
- 3 pounds ricotta cheese
- 1-3/4 cups sifted confectioners sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons chopped citron
- 1/4 cup semi-sweet chocolate morsels
- Sift flour, sugar and cinnamon together on to a bread board or table top.
- Make a well in the center o f dry ingredients and pour wine into it.
- Knead dough until smooth and stiff,about15 mins.
- If dough feels wet and sticky add more flour,if too dry, add more wine.
- Cover dough and let stand for 2 hours in cool place.
- Roll out very thin and cut into 5 inch (12 cm) circles and wrap around metal cannoli forms (5 inches long by 1 inch in diameter).
- Fold dough around form loosely so that 1/4 of form sticks out on the ends.
- Seal dough on b y brushing with egg yoke, and fry 2 cannoli at a time in deep hot fat until
- brown on both sides.
- Lift out gently with slotted spoon or tongs, drain on paper towels to cool.
- Beat ricotta in a large bowl for 1 minute, add sugar and beat until very light and creamy,
- about 5 minutes.
- Add cinnamon, citron, and chocolate bits, mix until blended.
- Keep filling in refrigerator until read y to use. Makes enough to fill 25 cannoli shells
Note: Makes about 24
