Sicilian Cannoli

• 3 cups ricotta cheese
• 12 cup sugar
• 12 teaspoon vanilla
• 12 cup minced candied citron peel
• 2 cups flour
• 14 cup sugar
• 18 teaspoon salt (a pinch)
• 4 tablespoons butter, cubed
• 5 tablespoons water
• 2 eggs, lightly beaten

1. Combine all filling ingredients in a bowl, cover and refrigerate.
2. In a large bowl, stir together flour, sugar, and salt.
3. Work in the butter until mixture forms fine crumbs.
4. Add water and 1 egg, and mix into a dough.
5. Knead for 10 minutes, using additional flour as needed.
6. Let the dough sit in a cool place for 2 hours.
7. Using a pasta machine, roll the dough out and cut into 24 -4" circles.
8. Keep the circles covered with a towel as you work.
9. Seal each dough circle around a cannoli core with a dab of the remaining beaten egg.
10. Fry in oil for 20 seconds, remove and cool.
11. Immediately before serving, pipe the filling into the shells.

ricotta cheese, sugar, vanilla, candied citron, flour, sugar, salt, butter, water, eggs

Taken from www.food.com/recipe/sicilian-cannoli-214135 (may not work)