Cannoli Recipe

Directions

1. 1
   Into a bowl sift together the flour, sugar, and salt.
2. 2
   With your fingers, work the wine gradually into the dry ingredients to create a stiff dough.
3. 3
   Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
4. 4
   On a lightly floured surface, roll out the dough to 1/8-inch thickness.
5. 5
   With a cutter, cut out rounds 5-inches in diameter.
6. 6
   In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.
7. 7
   In a deep saute/fry pan, heat the oil to 350 degrees.
8. 8
   Fry the cannoli in batches till just golden and crisp, about 2 min.
9. 9
   Drain on paper towels, let cold, then gently slip the molds from the cannolis.
10. 10
    (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)
11. 11
    In a mixing bowl whip the cream.
12. 12
    Mix in the ricotta with a rubber spatula, working till creamy.
13. 13
    Mix in the sugar, nut liqueur, and candied fruit.
14. 14
    Place 1 cannoli shell on a flat surface.
15. 15
    Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if you like), pressing gently to ensure which the middle is filled.
16. 16
    Dip both ends in the melted chocolate, then into the pistachios, and place on a waxed paper lined baking sheet.
17. 17
    Repeat with the remaining cannoli, and serve.
18. 18
    This recipe yields 12 to 15 cannoli.
19. 19
    Yield: 12 to 15 cannoli