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CANNOLI WITH RICOTTA FILLING 
1 1/3 c. flour
1 tbsp. shortening
Pinch of salt
1/2 tsp. sugar
Wine, sweet or dry

RICOTTA FILLING:

1 lb. ricotta
2 tsp. semi-sweet chocolate chips
1 tbsp. candied orange peel, cut fine
1 jigger creme de cocoa or other liqueur
2 tbsp. sugar

CANNOLI: Mix flour, shortening, salt, and sugar. Add enough wine to make a stiff but workable dough. Roll into ball; let stand for 1 hour. Roll out dough 1/8 inch thick. Cut into 5 inch squares. Place cannoli tube across the corners of the square. (Cannoli tube should be 8 inches long and 1 inch in diameter). First fold one corner around the tube, then the other and press together. Fry in deep fat, one at a time, until dark golden brown. Remove cannoli carefully and let cool before filling.

RICOTTA FILLING: Cream ricotta well, add chocolate chips, orange peel, creme de cocoa, and sugar; mix very well. Fill puffs with filling. Makes 12.

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