1 1/3 cup all-purpose flour
1 pinch of salt
½ teaspoon baking powder
2 eggs
4 teaspoon sugar
2 tablespoons butter
1 cup Marsala or dessert wine
Olive oil
8 oz. ricotta cheese
4 teaspoons orange flower water (bought at supermarkets or bakeries)
½ cup diced candied orange or citron
1 oz. bitter chocolate, crushed
Confectioner’s sugar
Method: Combine flour, salt, baking powder, 1 egg, sugar, and butter, and mix well. Gradually add enough wine to make a firm dough. Knead until smooth and elastic. Roll into very thin sheets and cut into 12 squares.
Place metal cannoli tubes diagonally onto each square so the tube divides each square into 2 triangles. Lay points of triangles over tubes so they meet in the middle. Separate remaining egg and use a little of the egg white to moisten, fold over. Press gently to seal.
Heat olive oil in deep pan. (The oil should be 4 cm deep.) Fry cannoli until golden brown, drain well on paper towels, and cool.
Remove metal tubes. Combine remaining part of egg with ricotta cheese, orange flower water, candied orange, and chocolate and blend well. Fill cannoli with cheese mixture. Sprinkle with confectioner’s sugar. Serves 6