Ingredients

FILLING:

1/2 c. finely chopped candied fruit

2 tbsp. brandy or rum

1 (15 oz.) container whole milk

Ricotta cheese

1 2/3 c. sieved confectioners' sugar

1/4 c. unsweetened cocoa

1/2 c. heavy whipped cream

Method

In a cup or small bowl, mix candied fruit with brandy or rum; set aside for at least 30 minutes.

Beat Ricotta cheese at high speed until smooth.

Gradually add sugar and cocoa; beat until well blended.

Fold in whipped cream and 3 tablespoons drained candied fruit (save 1 tablespoon for garnish).

You will need 4 forms.

Combine 1 cup flour.

Place butter, wine and egg in well.

Stir with fork until flour is absorbed.

Knead until smooth.

Knead in remaining 2 tablespoons flour.

Divide dough into 4 pieces.

With a rolling pin roll each piece into a 7 inch square.

Cut into quarters 3 1/2 inch square.

Place cannolis form diagonally on dough square, wrap dough around.

Moisten overlapping edge with water.

Fry until light brown.

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