Cannoli

Cannoli's are my favorite desert, If you need the Canolli Tube here is one online source I found where to get them. http://www.niccolisdeli.com.Also from an email I got from another member, she had a problem with the filling being too thin to fill the cannoli see note below for remedy.

• Ready In: 2 hrs 16 mins
• Yields: 24 Cannoli's

Ingredients

• SHELL

• 4  cups  sifted flour
• 1  tablespoon sugar
• 1⁄4 teaspoon cinnamon
• 3⁄4 cup red wine
• 1  egg yolk, beaten slightly

• FILLING

• 3  lbs ricotta cheese
• 1 3⁄4 cups  sifted confectioners' sugar
• 1⁄4 teaspoon cinnamon
• 2  tablespoons  minced candied citron peel or 2  tablespoons  chopped  nuts, of choice

Directions

1. SHELL: Resift flour with sugar and cinnamon in a small heap on bread board.
2. Make a well in center and pour wine into it.
3. Stir from center out to mix.
4. Knead dough until smooth and stiff, about 15 minutes.
5. (Kneading and rolling work best on a marble Board or a regular board with a stiff cotton cover.) If dough still seems moist and sticky, knead in more flour.
6. It must be quite stiff.
7. If too dry to roll easily, add a few more drops of wine and knead inches.
8. Cover dough with a warm bowl and let stand two hours in a moderately cool place.
9. Roll out the dough as thin as paper.
10. Cut into five-inch rounds and wrap each around a metal cannoli tube.
11. (Cut smaller, about 3", if to be used on the smaller cannoli tubes.) Wrap dough loosely around form so that about.
12. 25" of the form protrudes at each end.
13. Seal by brushing a little egg yolk (a feather brush works best) on the overlapping edge.
14. Fry two at a time in deep hot fat for one minute, or until browned on both sides.
15. Lift out very carefully with a slotted spoon or tongs.
16. Drain on absorbent paper.
17. When cool, gently remove from the form and fill with the desired filling.
18. Refrigerate after filling.
19. Unfilled shells will keep about 6 weeks, boxed, in a cool dry place.
20. Filled shells should be served soon after making.
21. FILLING: Beat ricotta in blender or bowl for about a minute.
22. Add sugar and beat until very light and creamy (about 5 minutes).
23. Add cinnamon, citron and chocolate.
24. Mix until thoroughly blended, (can be made a day ahead and refrigerated.) Fill a pastry bag using a large pipping tip, Fill each shell and dust with powdered sugar.
25. Serve.
26. NOTE: If the ricotta is too wet or thin here is the remedy,.
27. The cause is usually the ricotta that had not been sufficiently drained. You may want to try draining the filling. Put it in cheese cloth and hang it over a pan in the refrigerator. This will hopefully help.