Italian Deserts

Cannoli

This one takes a while. You need to be home most of the day for this one. See directions before starting. Cut time in half by buying ready made shells.

Cannoli shells can now be purchased in most larger grocery stores if you decide to skip this step and buy them ready made, try Wal-Mart. They usually have them in stock.

Cannoil Filling:
3 lbs. of ricotta or low fat ricotta cheese. Confectioner's sugar.
1/4 cup of semisweet chocolate pieces
2 Tablespoons chopped citron
10 candied cherries, chopped. 1/2 teas cinnamon
chopped pistachio nuts crushed or chopped

In a large bowl, with electric mixer, beat cheese for 1 minute. Beat in 2 and 1/2 cups of confectioner's sugar for 1 minute.

Mix in the chocolate, citron, cherries, and cinnamon. Put in fridge for 2 hours. (GET ON WITH LIFE!) After the two hours or any time thereafter, fill the shells with ricotta. Garnish with the nuts and sprinkle with sugar. Makes 24 cannoli.

Cannoli Shells
3 cups of unsifted flour.
1 Tablespoon sugar, 1/2 teas. cinnamon
3/4 cup port
cannola or similar oil for deep frying
1 egg yolk, slighly beaten

Sift the flour, sugar, and cinnamon onto cutting board. Make little indention or well in center and fill it with port. With a fork, gradually blend flour into port. When dough is still enough to handle, knead about 15 minutes until smooth and stiff. Put in fridge covered for 2 hours. (YES, GET ON WITH LIFE!) In heavy saucepan, place about 4 inches of oil and slowly heat to 375 degress F.
On lighly floured surface, roll 1/3 of the dough to paper thinness, making 16 inch round. Cut into 8 (5 inch) circles. Wrap a circle loosely around 6 inch long cannoli form or dowel, 1 inch in diameter, seal it with the yolk.

Gently drop dough covered forms 2 at a time, into hot oil frying for 1 minutes or until nicely brown. Turn if necessary. With tongs lift them out of the oil and drain on paper towels. Remove while warm. Makes 24 cannoli's.