Cannoli

Italy

Epcot Food & Wine Festival 2003

Shells

1/2 C. all purpose flour

1 t. vegetable oil

1/4 t. sugar

3 T. red wine

pinch of salt

1 egg white

Filling

1 C. Ricotta cheese

4 T. sugar

1 T. chocolate chips

2 t. candied orange peel

pinch vanilla powder

For shells

Mix all ingredients together with a dough hook (or by hand) until it forms a

ball. Cut dough into four equal pieces and roll each into round shapes about

1/3 inch thick. Wrap around metal cannoli tubes and attach edges with a little egg white. Fry in hot oil for about 5 minutes until dark brown.

Filling

Mix all ingredients until well blended. Pipe into cooked, cooled cannoli

shells no more than 1 hour before serving to keep shell crisp.