Cannoli

Shells

1 1/2 c. flour

1 T. sugar

pinch of salt

1/2 c. dry red wine or dry Marsala

1 egg whiteoil for frying

Sift together sugar, flout, and salt. Work the wine in gradually, kneading to a soft dough.

Roll out on a floured surface to 1/8-inch thickness, and cut out five-inch discs. Wrap each disc around a cannoli form (available at specialty cooking stores), sealing the edge with egg white.

Heat oil, five inches deep, in a small, deep saucepan, and fry one at a time until golden crisp. Remove with tongs, let oil run off, and drain on paper towel. Let the pastry cool slightly, then slip it carefully off the form. 

Note: The shells will keep for a week or two in a sealed container, so they can be made ahead.  

Filling

1/2 lb. part-skim milk

1 1/2 c. powdered sugar

2 T. candied fruit

1/4 c. chocolate chips

1/2 tsp. cinnamon

1/4 c. chopped pistachios

In a mixing bowl, beat the ricotta with an electric mixer. Add remaining ingredients. Stuff shells just before serving. Sprinkle with powdered sugar.

From the January 1993 issue.

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