Cannoli Recipe

Ingredients:

• Shells
• 4 cups of sifter flour
• 1 tablespoon sugar
• ¼ teaspoon cinnamon
• ¾ cup red wine
• Egg white for sealing

Preparation:

Cannoli Recipe
Sift flour, sugar, and cinnamon together onto a bread board or table top. Make a well in center and fill with wine. With a fork gradually blend flour into wine. Knead dough until smooth and stiff, about 15 minutes. If dough is too dry add a little more wine. Cover dough and let stand for 2 hours in refrigerator. Then roll 1/3 of dough to paper thinness making a 16-inch round. Cut into eight 5 inch circles. Wrap circles loosely around a 6-inch long cannoli form or dowels, 1 inch in diameter. Seal with egg white and fry 2 cannoli at a time in deep fat for 1 minute or until brown on both sides. Lift out gently with slotted spoon or tongs and drain on paper towels to cool. Remove forms gently. Continue until all dough is used. Then fill with Ricotta filling or cream filling

• Ricotta Filling
• 3 pounds Italian Ricotta
• 1 ¾ cups confectioners sugar
• ½ teaspoon cinnamon
• 2 tablespoons citron chopped
• ¼ cup semis-sweet chocolate bits.

Beat Ricotta cheese in a large bowl for 1 minute. Add sugar and beat until vaery ligh and creamy, about 5 minutes. Add cinnamon, citron, and chocolates bits and mix until thoroughly blended.

• Cream Filling
• 1 gallon milk
• 1 box cornstarch
• 4 cups sugar
• ¼ semisweet chocolate chips
• 1 stick cinnamon

Cook milk on low heat and mix all ingredients except chocolate bits. Cook slowly until mixture thickens. Cool then add chocolate bits and put filling into cannoli shells.

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