Cannelloni Alla Siciliana
|Butter||2 Tablespoon, melted|
|All purpose flour||3 Cup (48 tbs), sifted|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Ricotta cheese||1 Pound|
|Confectioner's sugar||1 Cup (16 tbs)|
|Candied fruit||1⁄4 Cup (4 tbs)|
|Chocolate bits||1⁄4 Cup (4 tbs)|
|Egg white||1 (For Sealing)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Place ingredients for shells in the processor bowl and process with the metal blade until a ball forms on the blades.
Remove and knead on a floured surface for 1 to 2 minutes.
Cover, and refrigerate for 1 hour.
Place ingredients for filling in processor bowl and process with the metal blade until fruit and nuts are coarsely chopped.
Refrigerate for 20 to 30 minutes.
Roll out dough on aytloured surface to about 1/8 inch thick.
Cut with a pastry cutter into 4- or 5inch squares.
Wrap each square diagonally around a cannelloni form or a roll of aluminum foil.
Seal corners with egg whites.
Deep-fry in oil at 375Â°F for about 3 minutes or until golden brown.
Drain on paper towels and cool about 15 minutes with foil or forms still inside.
Fill with cheese mixture and serve at once.