*  Exported from  MasterCook  *
                           Cannoli Alla Siciliana
 Recipe By     : Wendy Lockman <wlockman@randomc.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             All-purpose flour
    2      tb            Shortening
    1      t             Sugar
      1/4  t             Salt
      3/4  c             Wine, Marsala, Burgundy or Chablis
                         Vegetable Oil
    3      c             Ricotta
      1/2  c             Confectioners sugar
      1/4  c             Cinnamon
      1/2  Square        unsweetened Chocolate grated
      1/2  tb            Cocoa (both optional)
      1/2  t             Vanilla
    3      tb            Citron peel, chopped
    3      tb            Orange peel, candied,chopped
    6                    Glace cherries, cut up
   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 inches
   in diameter.  The edges should not be soldered. (Old aluminum chairs cut up
   work great)
   SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually
   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. Cut
   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 each
   square from one point to another, wrapping dough around tube by overlapping
   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 brown
   color. Remove from pan, let cool and gently remove shell from metal tube.
   Set shells aside to cool.   Repeat procedure until all shells are made.
   FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla
   and fruit peel.  Mix and blend well. (A little grated pistachio may be
   added if desired). Chillin refrigerator before filling shells. Fill cold
   cannoli shells; smooth filling evenly at each end of shell. Decorate each
   end with a piece of glace cherry and sprinkle shells with confectioners
   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
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