Cannoli Shells With Ricotta Filling

Photo: flickr user yosoynuts

Ingredients

3 cups sifted flour

1 teaspoon cinnamon

1/4 teaspoon salt

2 eggs, well beaten

4 tablespoons Italian red wine

1/4 cup sugar

1 teaspoon cocoa, optional

3 tablespoons shortening

1 egg yolk, well beaten

3 cups Ricotta cheese

1/4 teaspoon cinnamon

1/4 cup finely chopped citron

1/4 cup semi-sweet chocolate chips

1 1/4 cups confectioners sugar

1 teaspoon vanilla extract

Preparation

Sift dry ingredients. Cut in shortening with pastry blender until pieces are the size of small peas. Stir in eggs. Blend in wine, one tablespoon at a time, until dough clings together.

Refrigerate several hours. Roll to paper thinness on floured surface. Cut 5- inch circles. Roll around 6-inch stick or cannoli form. Wrap dough so that 1/4-inch of stick or tube protrudes at either end. Seal by brushing with beaten egg yolk.

Fry 2 at a time in deep hot fat (375 degrees) for a minute or until golden brown. Lift with slotted spoon onto paper towel and cool. Remove sticks or tubes gently.

Beat Ricotta in large bowl for 1 minute. Add sugar and beat until very light and creamy (5 minutes). Add cinnamon, vanilla, citron, and chocolate chips.

Fill shells. Sprinkle with confectioners sugar. Makes 24.