Sicilian Cannoli
"This recipe came out of Saveur magazine. It looks really good, so I'm posting it before I lose the magazine :-) They recommend using goats milk ricotta, and sweet marsala wine instead of water. As I don't have a pasta machine, I'll probably use round egg roll wrappers instead of making the dough, and sprinkle them with sugar right after they come out of the oil...."
INGREDIENTS
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3 cups ricotta cheese
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1/2 cup sugar
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1/2 teaspoon vanilla
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1/2 cup minced candied citron peel
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2 cups flour
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1/4 cup sugar
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1/8 teaspoon salt (a pinch)
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4 tablespoons butter, cubed
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5 tablespoons water
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2 eggs, lightly beaten
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