1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well. 2. Gradually add enough wine to make a firm dough. Knead until smooth & elastic. Roll into very thin sheets; cut into 12 squares. 3. Place metal cannoli tubes diagonally onto each square so tube divides each square into 2 triangles. Lay points of triangles over tubes so they meet in middle. Separate remaining egg & use a little of the egg white to moisten overlap. Press gently to seal. 4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, & cool. Remove metal tubes. 5. Combine remaining part of egg with ricottta cheese, orange flower water, candied orange, & chocolate & blend well. Fill cannoli with cheese mixture. Sprinkle with confectioners sugar.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 6|
|Calories from Fat: 201 (40%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 374.2mg||115 %|
|Sodium 638.8mg||22 %|
|Potassium 296.7mg||8 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 50.1g|
|Protein 18.6g||27 %|
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Calories per serving: 503
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