Cannoli Gtkg62a

-FOR PASTA

- 1 1/3 c Flour

Pinch of salt 1/2 ts Sugar

1 tb Grated orange or lemon rind

1 tb Butter

Marsala wine 1 Egg white, beaten

Oil; for frying

FOR FILLING

1 lb Ricotta cheese

2 tb Miniature chocolate bits, or

Shaved semi-sweet chocolate 1 tb Candied citron, or glaced

Fruit; slivered 2 tb Sugar

PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well. Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours. Roll dough on a lightly-floured board into a large

rectangle. Cut into 4" squares. Wrap squares around cannoli tubes so that 2 corners fold over and two corners point outward. Brush the touching corners with egg white so that they will stick together. Deep fry in hot oil until golden. Cool and remove from tubes. Fill. Makes 10 to 12 cannoli. If you don't have cannoli tubes, make 2" diameter tubes out of heavy-duty aluminum foil and fold dough accordingly. FILLING: Combine all ingredients and fill the cannoli.