Another treat from Stella in Sicily!
2 cups flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons soft butter, cut into small pieces
1 egg, beaten
10 tablespoons white wine
oil for frying
5-inch long x 1-inch in diameter cannoli forms or pieces of dowel.
2/3 cup sugar
1/2 cup flour
1/8 teaspoon salt
2 cups scalded milk
2 eggs lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pound ricotta cheese
1/2 cup powdered sugar
1/2 cup finely chopped candied fruit
1 (1-ounce) block semisweet chocolate, grated
For the pastry, combine flour and salt in mixing bowl. Make well in center;
add sugar, butter, and egg. Add wine; stir with fork until liquid is absorbed.
Turn onto floured board; knead until smooth. Divide dough into 4 equal parts; roll on
floured surface until 1/16 inch thick. Cut into 3 1/2-inch squares; roll squares
diagonally onto forms, overlapping corners. Seal with a little water. Heat 3/4 inch oil
in heavy skillet to 375 degrees F; fry cannolis, 3 at a time, in hot oil.
When light golden, remove from oil; slip off of forms as soon as cool enough to handle.
Allow to cool completely. For the filling, combine sugar, flour and salt in top
of double boiler. Slowly stir in scalded milk; cook over boiling water until
mixture thickens. Combine 1 cup of mixture with eggs; beat well. Pour mixture back
into double boiler; cook, stirring, 3 minutes. Cool; stir in flavoring. (Filling must
be cold before adding ricotta.) Beat ricotta and powdered sugar until ricotta is smooth.
Fold in custard, fruit and chocolate. Fill cannoli with small spatula,
carefully packing filling. Refrigerate until serving time. Yield 30 to 35.
Note: Shells can be made ahead and frozen and filled as needed.