Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------FILLING-------------------------------
1 lb Ricotta - drained if 1/3 c Chocolate chips - semisweet
-necessary 1 t Orange peel - grated
1 c Powdered sugar 1/2 t Lime peel - grated
1/2 c Walnuts, toasted, chopped

---------------------------DOUGH--------------------------------
1 c Flour - all-purpose -temperature
1 t Baking powder 1 ea Egg - beaten to blend
1 t Powdered sugar 1 t Vanilla
Pinch salt Vegetable oil for deep
1/3 c Beer -frying
1 T Unsalted butter - room

FOR FILLING: Puree ricotta and sugar in processor until smooth.
Transfer to large bowl. Mix in next 4 ingredients. Cover and
refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring
filling to room temperature before using.

FOR DOUGH: Combine the flour, baking powder, sugar and pinch of salt
in large bowl. Make well in center. Add beer, butter, half of egg
(reserve remainder for another use) and vanilla to well. Gradually
draw flour from edge of well into center until all flour is
incorporated. Knead dough on lightly floured surface until smooth.
Cover and let stand 1 hour. Roll out dough out into 12-inch square.
Cut into nine 4-inch squares. Wrap 1 square around each cannoli
form,* brushing edges with water and pressing gently to seal. Heat
oil in deep fryer or heavy large skillet to 350F. Add cannoli in
batches and cook until golden brown, turning occasionally, about 4
minutes. Drain on paper towels. Remove shells from cannoli forms.
Cool. Spoon filling into pastry bag without tip. Pipe filling into
cannoli shells.

* Tinned steel cylindrical molds available at most specialty cookware
stores (or Williams-Sonoma).

Makes 9.

From Domenico's on Fisherman's Whart, Monterey, California. Source:
Bon Appetit - October, 1987

Calories per serving: Number of Servings: 9 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 03-04-95

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