Sicilian Cannoli

This recipe came out of Saveur magazine. It looks really good, so I'm posting it before I lose the magazine :-) They recommend using goats milk ricotta, and sweet marsala wine instead of water. As I don't have a pasta machine, I'll probably use round egg roll wrappers instead of making the dough, and sprinkle them with sugar right after they come out of the oil.

• Ready In: 4 hrs
• Yields: 24 cannoli

Ingredients

• Filling

• 3  cups ricotta cheese
• 1⁄2 cup sugar
• 1⁄2 teaspoon vanilla
• 1⁄2 cup  minced candied citron peel

• Shells

• 2  cups flour
• 1⁄4 cup sugar
• 1⁄8 teaspoon salt (a pinch)
• 4  tablespoons butter, cubed
• 5  tablespoons water
• 2  eggs, lightly beaten

Directions

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