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Mama Marcucio's Easter Cannolis




Source of Recipe


Buddy Cookbook


List of Ingredients




Cannoli Shell (pre-made cannoli shells can also be bought)
1 3/4 cup all purpose flour
1/2 tsp. salt
2 Tablespoon sugar
1 egg
2 Tablespoon firm butter or margerine cut into small pieces
1/4 cup dry white wine
1 egg white, lightly beaten
salad oil
powdered sugar
chopped milk chocolate
candied cherries (halved)
ricotta filling (recipe follows)



Recipe



In a bowl, mix flour, salt and sugar. Make well in center, break egg into well, add butter, stir with fork, working out from center to moisten flour mixture. Add wine 1 Tablespoon at a time until dough begins to cling together. Use your hands to form dough ball. Cover and let stand for 15 min. Roll Dough out on floured board to about 1/16 inch thick, cut into 3 1/2 in circles. With rolling pin roll circles into ovals. Wrap each oval around an aluminum cannoli tube. Seal edges with egg white. Deep fry in oil 2 to 3 at a time for 1 min. Sift powdered sugar over shells & garnish ends with chopped chocolate and candied cherries. Makes about 24 cannolis.

Ricotta Filling:
2 lbs. (4 cups) ricotta cheese
1 1/2 cups powdered sugar
4 tsp. vanilla extract
1/2 cup candied citron
1/2 cup candied orange peel
1/4 cup chopped milk chocolate

In a food processor, blend ricotta cheese until very smooth. Beat in powdered sugar, vanilla, citron, orange peel, and chocolate. Cover and chill for several hours.
For fluffy ricotta filling: Follow directions for ricotta filling but prepare only half the recipe. Whip 1 cup whipping cream until stiff, then fold in ricotta mixture.