1 (3 lb.) carton Ricotta
2 1/2 c. confectioners sugar
1/4 c. semi-sweet chocolate or
grated sweet chocolate
2 Tbsp. chopped citron
10 candied cherries, finely
1/2 tsp. ground cinnamon
chopped pistachio nuts
In a large bowl, with portable electric mixer, beat
Ricotta cheese, 1 minute. Add 2 1/2 cups confectioners sugar
and beat until light and creamy, about 1 minute. Add choco-
late, citron, cherries and cinnamon; beat at low speed until
well blended. Refrigerate, covered, until well chilled, at
least 2 hours. Meanwhile, make Cannoli Shells. Just before
serving, with teaspoon or small spatula, fill shells with
Ricotta mixture. Garnish ends with chopped pistachios; sprin-
kle tops with confectioners sugar. Makes 24.
3 c. sifted all-purpose flour
1 Tbsp. sugar
1/4 tsp. ground cinnamon
3/4 c. Port
salad oil or shortening for
1 egg yolk, slightly beaten
Sift flour with sugar and cinnamon onto a board. Make a
well in center, and fill with Port. With a fork, gradually
blend flour into Port. When dough is stiff enough to handle,
knead about 15 minutes, or until dough is smooth and stiff (if
too moist and sticky, knead in a little more sifted flour).
Refrigerate dough, covered, 2 hours.
In deep fat fryer, electric skillet or heavy saucepan,
slowly heat salad oil (3 to 4-inches deep) to 400 degrees on deep fry-
ing thermometer. Meanwhile, on lightly floured surface, roll
one third of dough to paper thinness, making a 16-inch round.
Cut into eight 5-inch circles. Wrap a circle loosely around a
6-inch long cannoli form or a dowel 1-inch in diameter; seal
with egg yolk. Gently drop dough-covered forms, two at a time
into hot oil and fry 1 minute or until browned on all sides
(turn, if necessary). With tongs or slotted utensil, lift out
of oil and drain on paper towels. Carefully remove forms.
Continue until all dough is used. Makes 24.
Note: Cannoli Shells can be made a day or two ahead and
stored, covered, at room temperature, then filled about 1 hour
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