or sherry or sweet w
chopped fine *
Bittersweet Chocolate Chips
or Maraschino Liqueu
* mixed with candied cherries.
Mix flour and sugar and cut in butter. Add egg and wine gradually then
form mixture into a ball. Knead dough until smooth, about 5 minutes.
Cover and let stand for at least 1 hour.
Press ricotta cheese through a sieve into a mixing bowl. Add sugar,
reserving 2 tablespoons. Add candied fruits with cherries and chocolate
chips. Chill in refrigerator.
Meanwhile on a floured surface, roll dough into paper-thin rounds
approximately 4 inches in diameter. Wrap around cannoli tubes
(* see below) which have been brushed with olive oil. Brush egg white
on flap to seal. Heat oil to 380 F and deep fry dough. Drain on several
layers of paper towels. Cool, then carefully slide out metal tubes. When
ready to serve, and not before, as dough will become soggy, pipe in filling
through the largest nozzle of a pastry bag. Place several chocolate chips
in filling at each end. Dust with remaining confectioner's sugar and serve
* Cannoli tubes are metal cylinders 5 inches long and 1 inch in diameter.
They can be purchased at most kitchen supply stores.