Preparation:
For the Dough:
In a bowl, mix flour and sugar.
Cut in butter until particles are very fine.
Add egg and wine gradually to obtain a thick dough.
Knead on a floured surface until smooth, about 5 minutes.
Cover and let stand for at least an hour.
For the filling:
Press ricotta through a sieve and mix with confectioners' sugar (reserving 2 tablespoons for later use), candied fruit and chocolate. Chill.
Roll dough into a paper-thin sheet on a floured surface.
Cut into 5-inch rounds and wrap each round around a metal cylinder called a cannoli tube, brushed with olive oil.
Seal ends by brushing with a little egg whie.
Deep fry cannoli, a few at a time in preheated oil until lightly browned.
Drain on paper towels and cool for a while.
Slide metal cylinders out carefully.
When ready to service stuff cannoli with cream filling using a pastry bag with a wide spout.
Put a half of a candied cherry at each end and dust with confectioners' su |
