Method

Dough: Mix flour, sugar, cinnamon and salt in a food processor. Cut in lard by pulsing in food processor. The mixture will look like coarse corn meal. Mix egg yolks and wine together and add to flour. Mix just until dough comes together. Knead dough briefly until smooth. Dough should be moist and supple. Let rest in refrigerator one hour. Make a 3 inch square template out of cardboard. Roll out 1/4 of dough at a time. Roll it a bit less than 1/8 inch thick and cut out about 3 inch squares using template and a fluted pie wheel for a fancy edge or a knife. You should be able to get about 10 pieces per piece of dough, 40 total. If you have a pasta machine you can run it through the machine and stop at #4 or #5 depending on your machine. Place a cannoli form on a diagonal on each square of dough and fold one edge over the other sealing with egg white. Heat canola oil in a wok to about 350 degrees. Fry dough wrapped cannoli forms in hot oil 3 at a time turning them so they brown all over. Fry until light golden brown. Let cool for a few minutes and then grab one end of cannoli form with tongs and slide shell off very carefully so you don't break the shell or drip hot oil on your arm. Remove all shells and rinse forms in cold water to cool them off so you can use them again. Dry forms well and repeat with the rest of the dough. Filling: Cook milk, granulated sugar and cornstarch until it begins to boil and is thick. Remove from heat and strain. Add the drop of cassia oil, mix well and let cool. Mix ricotta, cooled cornstarch pudding and powdered sugar with a spoon. Gently mix in citron and chocolate. Just before you are ready to serve dessert, spoon filling into shells. Dip each end in chopped pistachios and dust all shells with powdered sugar.

Notes: The shells will keep for several months stored in a cool place in a metal tin.

Number of Servings: 12

Submitted by: jc07 ( See all of jc07 Recipes )

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