Cannoli

Yield: 12 Servings MM

Ingredients:

1 1/2 c Flour
1 tb Sugar pn Salt
1/2 c Dry red wine OR -dry Marsala Oil for frying MMMMM--------------------------FILLING-------------------------------
1 1/2 c Powdered sugar
2 tb Candied fruit
1/4 c Chocolate chips
1/2 ts Cinnamon
1/4 c Chopped pistachios

Instructions:

Sift together sugar flour 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 sealing the edge with egg white. Heat oil five inches deep in a small deep saucepan and fry one at a time until golden and crisp. Remove with tongs let oil run off and drain on a paper towel. Let the pastry cool slightly then slip it carefully off the form. Note: Shells will keep for a week or two in a sealed container so they can be made ahead. Filling: In a mixing bowl beat the ricotta with an electric mixter. Add remaining filling ingredients. Stuff shells just before serving. Sprinkle with powdered sugar. Each pastry contains 206 calories 5 grams protein 8 grams fat 29 grams carbohydrate 6 milligrams cholesterol 76 milligrams sodium.