Cannoli Siciliana
| Yield: | 12 Servings |
| Categories: | Desserts |
| DOUGH | ||
| 1 1/4 | c | All-purpose flour; sifted |
| 5 | tb | Marsala; (or use any other wine) |
| 1 | tb | Superfine sugar |
| 1 | pn | Salt |
| 12 | Metal cannoli tubes (see note) | |
| Fat for deep frying | ||
| FILLING | ||
| 2 | c | Ricotta cheese; as fresh as possible |
| 1/2 | c | Superfine sugar |
| 1/4 | c | Candied fruit; citron, orange peel; etc, finely diced |
| 1/4 | c | Pistachio nuts; coarsely chopped |
| 1/4 | c | Semi-sweet chocolate; cut in fine dice (optional) |
| 1 | ts | Vanilla extract or orange flower water; optional |
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