Canolis

Ingredients:

1 3/4 cups all-purpose flour
1/2 tsp. salt
2  Tbsp. sugar
1  egg (lightly beaten)
2  Tbsp. chilled butter, cut into small pieces
1/4 cup white wine
1  egg white slightly beaten
  Vegetable oil for deep frying
  Stainless steel canoli forms
  

Filling Ingredients:

2  lbs. (4 cups) ricotta cheese
1 1/2 cups powdered sugar
4  tsp. vanilla
1/4 cup fresh lemon zest
1/4 cup fresh orange zest
1  (21-oz.) can Comstock® or Wilderness® Cherry Pie Filling

Directions:

1. Cannoli Shells: Sift flour with salt and sugar. Make a well in the center of mixture; add egg and butter. Stir with fork, working from the center to moisten the mixture. Add wine, 1 Tablespoon at a time, until dough begins to cling. Form into a ball and cover for 15 minutes.
2. Roll dough on floured surface about 1/16” thick. Cut into 3 ½” circles, and with a rolling pin roll into ovals. Warp around Cannoli forms overlapping edges slightly; seal the edges with egg white, and flair open ends slightly.
3. Heat oil to 350°F, fry 2-3 shells at a time until golden-about 1 minute. Remove with tongs and place on paper towel. Cool a few seconds and gently slip the form out of the shell. Cool before filling.
4. Filling: In large bowl blend ricotta until smooth. Fold in powdered sugar and vanilla. Mix in lemon and orange zest. Chill several hours or overnight.
5. Using a paper clip or clothespin, temporarily seal the small end of a large pastry bag. Place ricotta filling on one side of bag, and cherry filling on the other, Unseal small end and pipe both mixtures at same time into cooled shells. Sift powdered sugar over shells and garnish ends with additional cherries.

Makes 25 servings
Prep time: 20 minutes
Bake time: 12-15 minutes