1-1/2 cup All-purpose flour
1 pinch Salt
1/2 teaspoon Baking powder
2 Eggs
4 teaspoon Sugar
2 tablespoon Butter
1 cup Marsala or dessert wine
Olive oil
1/2 lb Ricotta cheese
4 teaspoon Orange flower water
1/2 cup Diced candied orange or Citron
1 oz Bitter chocolate, crushed
Confectioners’ sugar
Yield: 6 Servings
Combine flour, salt, baking powder, 1 egg, sugar, and butter; mix well. Gradually add enough wine to make a firm dough. Knead until smooth and elastic. Roll into very thin sheets; cut into 12 squares.
Place metal cannoli tubes diagonally onto each square so tube divides each square into triangles. Lay points of triangles over tubes so they meet in middle. Separate remaining egg and use a little of the egg white to moisten overlap. Press gently to seal. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, and cool. Remove metal tubes. Combine remaining part of egg with ricottta cheese, orange flower water, candied orange, and chocolate and blend well. Fill cannoli with cheese mixture. Sprinkle with confectioner’s sugar.