Equipment: 12 cannoli tubes
Shells: Sift together flour and cocoa
Mix in butter, egg, sugar and
Marsala. When the dough is smooth, set aside to rest for about one hour.
Roll into a thin sheet and cut into
4 inch squares. Place cannoli tube across squares diagonally and roll.
Press the center together gently. The tubes will be open at each end.
Do not close dough at ends - they will be stuffed later.
Heat oil for deep frying. When oil
boils, immerse the dough-covered tubes a few at a time. Cook until golden
brown. Remove, being careful that ho hot oil spills from the centers of
the tubes. Set aside to cool. When cooled, remove shells from tubes.
Filling: Mix together ricotta, sugar,
and cinnamon. If you need, you may add a little milk to make workable.
This should be a thick cram.
Stir in chocolate chips and candied
peel. Combine well.
Fill each shell with ricotta mixture
when shells are totally cooled.
Yield: 1 dozen cannoli
recipe from www.inmamaskitchen.com
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