Recipe: Cannoli

Here is one more: From just down the 405 and up the 55 to the 5.
(this should - make sense to you!)

Here is just one more recipe to help Kathy brag about 'HER Sources'

CANNOLI

INGREDIENTS:
1 3/4 cup All-purpose Flour
2 Tbs Granulated Sugar
2 tsp Grated Lemon Peel
2 Tbs Butter
1 lg Egg
6 Tbs Marsala (wine)
2 lb Ricotta Cheese
1 1/2 cups Powdered Sugar, sifted
2 tsp Cinnamon, ground
1/4 cup Candied Orange Peel, minced
Oil as needed
Powdered sugar as needed
2 oz semi-sweet chocolate, finely chopped

INSTRUCTIONS:
Mix the flour, granulated sugar and 1 tsp of the lemon peel in a medium bowl.
Cut in the butter with 2 table knives, until the mixture looks like fine crumbs.
In a small bowl beat the eggs and marsala wine together, add to the flour mixture.
Stir with a fork until it forms a ball.
Divide the dough and make into 2 - 1 inch thick squares.
Wrap in plastic wrap and refrigerate for at least 1 hour, until well chilled.

FILLING:
In a large bowl beat the ricotta cheese with an electric mixer on medium speed, until smooth.
Add 1 1/2 cups powdered sugar, cinnamon, orange peel and remainng lemon peel, beat on high 3 minutes, or until well blended.
Cover and refrigerate, until just before serving.

SHELLS:
Heat 1 1/2 inches oil in a large saucepan to 325

Take one piece of the dough, roll it out to 1/16th on an inch thick.
Cut the rolled dough into 3X4 inch rectangles.
Wrap each rectangle around a cannoli form or roll around an uncooked cannelloni pasta shell.
Bruch one edge of the rectangle lightly with water, overlap and press firmly to seal.
Repeat with 2nd piece of dough.

INSTRUCTIONS:
Deep fry 2 or 3 cannoli at a time, until light brown, about 1 - 1 1/2 minutes, turning once.
Remove to a paper towel lined, wire rack to cool.
Remove the pasteries very carefully from the forms and let cool completely.

TO SERVE:
**Spoon the filling into a pastery bag with a plain large piping tube.
Pipe about 1/4 cup of the filling into each completely cooled pastery shell.
Roll cannoli in powdered sugar to coat, then dip the ends into the chopped chocolate.
Arrange cannoli on serving plate, dust lightly with powdered sugar sifted through a sieve.
**NOTE: Do not fill ahead of time or they will become soggy

Makes about 18 to 20 cannoli.

ENJOY!
SP