Chocolate filled cannoli (cannoli ciccolati)

16 servings

Ingredients

Quantity Ingredient
3 cups All-purpose flour; sifted
1½ cup Sugar
1 teaspoon Cinnamon
¼ teaspoon Salt
3 tablespoons Shortening
2 Eggs; well beaten
2 tablespoons White vinegar
2 tablespoons Cold water
1 Egg white; slightly beaten
3 cups Ricotta cheese, or dry cottage cheese
2 teaspoons Vanilla
¼ cup Cocoa
1 cup Toasted pecans; chopped
Confectioner's sugar

Directions

Recipe by: Foods from Foreign Nations - ISBN 0-87197-113-5 Sift flour, ¼ cup sugar, cinnamon and salt together; cut in shortening. Stir in eggs. Blend in vinegar and cold water, 1 Tbs at a time. Turn onto a lightly floured surface; knead until smooth, about 5 to 8 mins. Wrap in waxed paper; chill for 30 mins. Roll dough out ⅛ inch thick. Cut into 6 x 4-inch ovals. Fold 6-inch lengths of heavy-duty aluminum foil in thirds and roll to 1-inch diameters. Wrap dough ovals loosely around foil. Seal edges of dough by brushing with egg white and pressing together. Fry in deep hot fat until golden brown. Drain on paper towels. Cool slightly; remove foil. Cool completely; store in airtight container until ready to serve. Combine cheese, remaining 1¼ cups sugar, vanilla, and cocoa; beat with mixer or blend in blender until smooth. Add ½ cup chopped pecans.

Chill. Fill crispy cylinders of fried pastries with cheese mixture.

Dip ends in chopped pecans; dust with confectioners' sugar. Serve immediately. Yield: 16-18 cannoli.

Source: Foods from Foreign Nations, Favorite Recipes of HOME ECONOMICS TEACHERS, published 1977 by Favorite Recipe Press, P.O. Box 77, Nashville, Tenn. 37202

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