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(With Chocolate Chip/Ricotta Filling)
Note: To make this recipe, you will need 2 to 3 alumi-
num cannoli tubes.
The unfilled shells and the basic filling can each be
stored separately in airtight containers for up to 3 days. But
once the shells are filled, they need to be served immediately
to retain crispness.


1 1/3 c. unsifted all-purpose
1/2 tsp. salt
2 Tbsp. sugar
1 egg, slightly beaten
1/4 c. dry Sauterne
2 Tbsp. firm butter or
margarine, cut into small
1 egg white, slightly beaten
shortening or salad oil for
deep fry
Blend flour with salt and sugar in a bowl. Make a well
in center, place whole egg and butter in well. Stir with fork;
add wine, 1 tablespoon at a time, until dough begins to cling
together. Use hands to form into a ball; cover and let stand
15 minutes. Roll dough out onto floured board until about
1/16-inch thick. Cut into 3 (1/2-inch) circles. With rolling
pin, roll circles into ovals. Wrap each oval around aluminum
cannoli tube. Seal the edge with egg white. Turn back the
ends to flare slightly. Heat 2-inches of oil in a deep sauce-
pan to 350 degrees. Fry 2 to 3 shells at a time for 1 minute, or
until lightly golden. Remove cannoli with tongs to drain and
let cool about 10 to 15 seconds. Then slip out the tube,
handling shells carefully.

Basic Chocolate Chip/Ricotta Filling:
2 lb. Ricotta cheese
1 1/2 c. unsifted powdered
4 tsp. vanilla
1 1/4 c. milk chocolate chips
Beat cheese until smooth. Add vanilla and beat in
sugar. Mix in chocolate chips. Cover; chill several hours or
as long as 3 days.

Fluffy Chocolate Chip/Ricotta Filling:
1 lb. Ricotta cheese
3/4 c. unsifted powdered sugar
2 tsp. vanilla
3/4 c. milk chocolate chips
1 c. whipping cream
Note: This filling is lighter, but richer.
Follow directions for basic chocolate chip filling, then
beat cream until stiff and fold into the chocolate and cheese
mixture. To serve, use a plain large pastry tube to force
Ricotta filling into cannoli shells. Remember fill only the
number of cannoli you plan to serve at once.

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