Cannoli Alla Siciliana

• 2 cups all-purpose flour
• 2 tbsp. shortening
• 1 tsp. sugar
• 1/4 tsp. salt
• 3/4 cup wine, Marsala, Burgundy
• Chablis
• Vegetable oil
• 3 cups ricotta cheese
• 1/2 cup confectioners' sugar
• 1/4 cup cinnamon
• 1/2 tsp. cocoa (optional)
• 1/2 tsp. vanilla
• 3 tbsp. citron peel, chopped
• 3 tbsp. candied orange peel, chopped
• 6 glace cherries, chopped

1. Shells: Combine flour, shortening, sugar and salt, and wetting gradually with wine, knead together with fingers until rather hard dough or paste is formed.
2. Form into ball, cover with cloth and let stand about 1 hour.
3. Cut dough in half and roll half of dough into a thin sheet about 1/4-inch thick.
4. Cut into 4-inch squares.
5. Place a metal tube diagonallyacross each square from one point to another, wrapping dough around tubeby overlapping the two points and sealing overlapping points with a little egg white.
6. Meanwhile, heat vegetable oil in large deep pan fordeep frying.
7. Drop one or two tubes at a time into hot oil.
8. Fry gentlyuntil dough is a golden brown color.
9. Remove from pan, let cool and gently remove shell from metal tube.
10. Set shells aside to cool.
11. Repeat procedure until all shells are made.
12. Filling: Mix ricotta thoroughly with sifted dry ingredients.
13. Add vanilla and fruit peel.
14. Mix and blend well.
15. (A little grated pistachiomay be added if desired).
16. Chill in refrigerator before filling shells.
17. Fill cold cannoli shells; smooth filling evenly at each end of shell.
18. Decorate each end with a piece of glace cherry and sprinkle shells with confectioners' sugar.
19. Refrigerate until ready to serve.

flour, shortening, sugar, salt, wine, chablis, vegetable oil, ricotta cheese, sugar, cinnamon, cocoa, vanilla, citron peel, candied orange peel, glace cherries

Taken from www.foodgeeks.com/recipes/1530 (may not work)