Recipe for Chocolate Filled Cannoli (Cannoli Ciccolati)


3 cup all-purpose flour; sifted
1 1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoon shortening
2 eggs; well beaten
2 tablespoon white vinegar
2 tablespoon cold water
1 egg white; slightly beaten
3 cup ricotta cheese, or dry - cottage ch; eese
2 teaspoon vanilla
1/4 cup cocoa
1 cup toasted pecans; chopped
1 confectioner's sugar


Sift flour, 1/4 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 1/8 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 1 1/4 cups sugar, vanilla, and cocoa; beat with mixer or blend in blender until smooth. Add 1/2 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.

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