[ Tubes of sweet pastry filled with Rikotta and spices ]
3 / 4 pound flour
2 egg yolks
2 tablespoonfuls of lard
1 / 4 pound sugar
3 / 4 pint red wine
Pastry :
Beat and mix egg yolks with four. Rub in the lard, add the sugar and lastly add wine gradually.
Work to a pliable dough.
Filling :
Mix the following ingredients together and place where handy.
Rikotta, chopped chocolate and candied peel, sugar, cinnamon and a few drops vanilla and some glace cherries .
Method :
You will need a number of Kannoli cases, they may be ordered from a tin-smith or made from
a length of fishing rod.
Cut up fishing rod into length of 4 inches, being careful to use the thicker part of the rod,
an ideal size for the inside diameter would be in the region of between 1 inch and 1 1 / 4 inches.
Roll out the dough as thinly as possible.
Grease lightly the Kannoli cases and roll round each case a thin strip of pastry.
Press the edges well with wetted fingers.
Fry the pastry covered cases in hot oil, using a deep frying pan.
Remove the dough as gently s possible, off the cases.
Let cool in dish. When completely cool fill each case with filling.
Roll Kannoli in icing sugar and serve
