Cannoli

Ingredients:

Shells:

• 1¾ cups flour
• 1 tbl sugar
• pinch of salt
• 2 tbl of melted butter
• ¾ cup Marsala wine
• egg white
• 2 quarts vegetable oil for frying

Filling:

• 15 oz. container of Ricotta cheese
• ½ cup of sugar
• 1 tsp of vanilla
• ¼ cup of mini chocolate chips
• confectioner's sugar for dusting

In a mixing bowl combine flour, sugar and salt. Add the melted butter and Marsala wine. Turn out onto a lightly floured surface and knead until well mixed.

Wrap dough in plastic wrap and refregerate for 2 to 3 hours.

Roll out the dough until very thin. Using a cookie cutter or the rim of a glass, cut dough into 4-inch rounds and roll again until very thin.

Roll each piece tightly around a canolli tube. Seal with egg white.

Heat the vegetable oil in a deep 3.5 quart pot to 350°F.

Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form.

In a large  mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips.

Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with confectioners sugar and serve immediatly

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