Sicilian Cheese-filled Pastries

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 2 cups flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons soft butter, cut into small pieces
• 1 egg, beaten
• 10 tablespoons wine
• oil (for frying)
• 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 lb ricotta cheese
• 1/2 cup powdered sugar
• 1/2 cup candied fruit, finely chopped
• 1 (1 ounce) package semisweet chocolate, grated

Recipe

• 1 prepare pastry:.
• 2 combine flour and salt in mixing bowl.
• 3 make well in center.
• 4 add sugar, butter and egg.
• 5 add wine and stir with fork until liquid is absorbed.
• 6 turn onto floured board.
• 7 knead until smooth.
• 8 divide dough into 4 equal parts.
• 9 roll on floured surface until 1/16" thick.
• 10 cut into 3 and 1/2" squares.
• 11 roll squares, diagonally onto forms (5" long by 1" in diameter cannoli forms or pieces of dowel).
• 12 overlap corners.
• 13 seal with a little water.
• 14 heat 3/4" oil in heavy skillet to 375.
• 15 fry cannolis, 3 at a time, in hot oil.
• 16 when light golden, remove from oil.
• 17 slip off of forms as soon as cool enough to handle.
• 18 let cool completely.
• 19 make filling.
• 20 combine sugar, flour and salt in top of double boiler.
• 21 slowly stir in scalded milk.
• 22 cook over boiling waer until mixture thickens.
• 23 combine 1 c mixture with eggs, beat well.
• 24 pour mixture back into double boiler.
• 25 cook, stirring 3 minutes.
• 26 cool and stir in flavor.
• 27 (filling must be cold before adding ricotta.).
• 28 beat ricotta and powdered sugar until ricotta is smooth.
• 29 fold in custard, fruit and chocolate.
• 30 with small spatula, fill cannoli, carefully packing filling.
• 31 refrigerate until serving time.
• 32 shells can be made ahead, frozen and filled as needed.