Cannoli Ala Siciliana

For the dough:

In a bowl mix flour and sugar. Cut in butter until particles are very fine. Add egg and wine gradually to obtain a thick dough. Knead on a floured surface until smooth, about 5 minutes. Cover and let stand for at least an hour.

For the filling:

Press ricotta through a sieve and mix with confectioners' sugar (reserving 2 tablespoons for later use), candied fruit and chocolate.

Chill.

Roll dough into a paper-thin sheet on a floured surface.

Cut into 5-inch rounds and wrap each round around a metal cylinder called a cannoli tube, brushed with olive oil.

Seal ends by brushing with a little egg white.

Deep-fry the cannoli, a few at a time in preheated oil until lightly browned.

Drain on paper towels and cool for a while.

Slide metal cylinders out carefully.

When ready to serve, stuff cannoli with cream filling using a pastry bag with a wide round spout.

Put half of a candied cherry at each end and dust with confectioners' sugar.