Kannoli tar-rikotta

These cornets / kannoli require specially shaped tin moulds which may be bought from any supermarket.

Ingredients

for the pastry

225g flour

2 tsp sugar

2 tsp drinking chocolate

2 tsp margerine

2 tsp shortening

2 tsp red wine

approx 470ml cold water

For the filling

400g rikotta

55 g plain chocolate

115 g glace cherries

55g icing sugar

115g blanched and roasted almonds

Method:

Mash the rikotta, chop up the chocolate, cherries and almonds.  stir these into the rikotta together with the sugar.  Make the pastry:  either place all ingredients in an electric mixer and blend, using a dough hook, or mix by hand, using the rubbing-in method.  Roll the pastry out thinly.  Cut into rounds with a cutter and place each round over a tube. Deep - fry the kannoli a few at a time turning them until they are evenly brown.  When the lemon rind gets brown, replace it with a fresh piece.  Cool the kannoli on absorbent paper.  They ought to be filled at the last possible moment.