CANNOLI
Shells:(Makes approx. 36 small)
Metal shell
tubes for frying
1 ½ cup flour
2 tbs firm butter
½ tsp salt
¼ cup white
wine
2 tbs sugar
(heaping)
1 egg beaten
slightly
(egg white for sealing )
( oil for frying shells)
(Can be doubled)
Sift
flour, salt, and sugar.
Make
a well and put in egg and butter (cut into small pieces).
Stir
with fork from center out to moisten.
Add
wine tbs at a time and mix with fork gently until mixture clings.
Form
a ball with hands.
Cover
with a slightly damp towel and let stand 15
min.
Roll
on floured board and cut with a glass into circles.
Roll
each circle until thin.
Wrap
onto tubes and seal edges with egg white.
Deep
fry 4 at a time turning often taking care not to burn.
Remove
immediately from tube with thongs and fork and drain on paper.
Cool
completely.
Filling:
1 pint (16 oz)
whipping (heavy) cream
6 tbs sugar
1 ½ lb ricotta
cheese
6 tbs sugar
1 ½ tsp
vanilla
Whip
cream to stiff peaks.
Pass
the ricotta through a sieve.
Add
6 tbs sugar through a sieve into the whipped cream.
Add
6 tbs sugar through a sieve into the ricotta.
Gently
but completely mix the ricotta and cream mixtures together.
Add
vanilla and mix in a folding manner until completely blended.
Cover and Refrigerate 1-2 hours or overnight.
Fill
shells with pastry sack. Top with dark mini chocolate chips & pdr sugar.