Instructions: Heat canola oil to 375 degrees. Roll up tortillas loosely and fasten with a wooden toothpick to create a shell, then fry a few at a time until they are golden brown. Mix cinnamon and sugar. While shells are still warm roll in cinnamon sugar, then dip in melted chocolate and rolled again in caramelized pecan pieces. Fill the cannolis with a mixture of ricotta and peach preserves, or fresh peach compote. These are best filled with a pastry bag. You may also dip the other end of the cannoli in the chocolate or pecans once they are filled.

Alternative fillings: ice cream, fresh whipped cream or vanilla custard.

Yield: 8 cannolis

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.