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

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). Chill 1 hour before filling shells.

SHELLS:

1 c. plus 2 tbsp. unsifted all-purpose flour
1/4 tsp. salt
1 tbsp. unsalted butter, softened
1 tbsp. white wine or water
1 egg
Salad oil for frying

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.