*  Exported from  MasterCook II  * 
                             Cannoli Siciliana 
 Recipe By     :  
 Serving Size  : 12   Preparation Time :0:00 
 Categories    : Desserts                         Italian 
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
           M.            PHELPS 
    1 1/4  c             All-purpose flour -- sifted 
    5      tbsp          Marsala -- (or use any other 
    1      tbsp          Superfine sugar 
 pn Salt 12    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 
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