3 c. flour
1 tbsp. sugar
1/2 tsp. cinnamon
1 c. port wine
1 egg yolk, slightly beaten
Oil for frying

FILLING:

3 lb. ricotta cheese
1/4 c. semi-sweet mini chips
2 tbsp. chopped citron
10 candied cherries, chopped
1/2 tsp. cinnamon
Chopped pistachio nuts

Sift flour, sugar and cinnamon onto board. Make a well in center. Fill with wine and with fork gradually blend flour into wine. When dough is stiff enough to handle, knead 15 minutes until smooth and stiff. Refrigerate, covered for 2 hours.

In heavy saucepan slowly heat 4 inches of oil to 375 degrees on deep frying thermometer. On lightly floured surface roll 1/3 of dough to paper thin, making a 16 inch round. Cut into 8 (5 inch) circles. Wrap a circle loosely around a 6 inch long cannoli form (1 inch diameter). Seal with egg yolk.

Gently drop dough covered forms into hot oil, 2 at a time. Fry 1 minute or until brown on all sides. With tongs or slotted spoon remove from oil. Drain on paper towels. Carefully remove from forms while warm. Combine all filling ingredients together and fill cannoli shells. Makes 25.