Cannoli Shells With Ricotta Filling
By: Anonymous
Published: Monday, January 4, 2010 - 5:48am

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

1 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. 2 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. 3 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. 4 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. 5 Fill shells. Sprinkle with confectioners sugar. Makes 24.