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Cannoli Fried Cookies

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Cannoli Fried Cookies

Ingredients For: Cannoli Fried Cookies

Pastry For: Cannoli Fried Cookies
4 cups sifted all-purpose flour
1 tablespoon granulated sugar
1/4-teaspoon cinnamon
3/4 cup Marsala wine
1 large egg slightly beaten

Filling For: Cannpli Fried Cookies
3 pounds ricotta cheese
1-3/4 cups sifted confectioner's sugar
1/2-teaspoon cinnamon
2 tablespoons chopped citron
1/4-cup semi-sweet chocolate morsels

Instructions For: Cannoli Fried Cookies

Sift flour, sugar and cinnamon together on to a breadboard or tabletop. Make a well in the center of dry ingredients and pour wine into it. Knead dough until smooth and stiff about 15 minutes. If dough feels wet and sticky add more flour, if too dry, add more wine. Cover dough and let stand for 2 hours in cool place. Roll out very thin and cut into 5-inch (12 cm) circles and wrap around metal cannoli fried cookies forms (5 inches long by 1 inch in diameter). Fold dough around form loosely so that 1/4 of form sticks out on the ends. Seal dough on by brushing with egg yoke, and fry 2 cannoli at a time in deep hot fat until brown on both sides. Lift out gently with slotted spoon or tongs, drain on paper towels to cool.

Beat ricotta in a large bowl for 1 minute, add sugar and beat until very light and creamy, about 5 minutes. Add the cinnamon, citron, and chocolate bits, mix until blended. Keep filling in refrigerator until ready to use. Makes enough to fill 25 cannoli shells. Cannoli Fried Cookies makes about 30 to 40 cannoli.

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