Ingredients:
PASTRY SHELL:
1 1/3 cup Flour
1 tbsp Shortening
½ tsp Sugar
Pinch of salt
Wine, sweet or dry
RICOTTA FILLING:
1 lb Silani Ricotta
2 tsp Semi-sweet chocolate chips
1 ½ oz Crème de cocoa or other liqueur
2 tbsp Sugar
Preparations:
Mix flour, shotening, 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 rocotta well, add chocolate chips, orange peel, crème de cocoa, and sugar; mix very well. Fill puffs with filing.