*  Exported from  MasterCook  *
                             Chocolate Cannoli
 Recipe By     : Wendy Lockman <wlockman@randomc.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            Ricotta; drained
    1      c             Sugar, confectioners
      1/2  c             Walnuts, toasted; chopped
      1/3  c             Chocolate chips, semisweet
    1      t             Orange peel; grated
      1/2  t             Lime peel; grated
    1      c             Flour
    1      t             Baking powder
    1      t             Sugar, confectioners
    1      pn            Salt
      1/3  c             Beer
    1      tb            Butter, sweet; softened
    1                    Egg; beaten to blend
    1      t             Vanilla
                         Oil; for deep frying
     FOR FILLING: Puree ricotta and sugar in processor until smooth. Transfer
   to large bowl. Mix in next 4 ingredients. Cover and refrigerate until well
   chilled. (Can be prepared 1 day ahead.)  Bring filling to room temperature
   before using.
     FOR DOUGH: Combine the flour, baking powder, sugar and pinch of salt in
   large bowl. Make well in center. Add beer, butter, half of egg (reserve
   remainder for another use) and vanilla to well. Gradually draw flour from
   edge of well into center until all flour is incorporated. Knead dough on
   lightly floured surface until smooth. Cover and let stand 1 hour.
   Roll out dough out into 12-inch square.  Cut into nine 4-inch squares. Wrap
   1 square around each cannoli form,* brushing edges with water and pressing
   gently to seal.
   Heat oil in deep fryer or heavy large skillet to 350F.  Add cannoli in
   batches and cook until golden brown, turning occasionally, about 4 minutes.
   Drain on paper towels.  Remove shells from cannoli forms. Cool.
   Spoon filling into pastry bag without tip.  Pipe filling into cannoli
     * Tinned steel cylindrical molds available at most specialty
   :     cookware stores (or Williams-Sonoma).
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