FILLING:

In a heavy-bottom pan, over medium heat, fry together the ricotta cheese and sugar, stirring continuously. When the mixture leaves the sides of the pan add the chopped pistachio. Remove from heat and set aside.

1. In a heavy-bottom non-stick pan, over medium heat melt butter. Add the two remaining ingredients. Cook approximately 20-30 minutes stirring constantly until they stick together in a soft mass. The color will be golden brown. Remove from heat and keep the pan covered.
2. Take a small portion (approximately 1/11^th of the whole pulp), make it into a ball and roll it (like luchi) into a round, 3.5 inch diameter.
3. Cut the circle in half. Taking one half, form a hollow cone by folding along cut side and bringing up to the middle. Overlap the two sides slightly and seal by pressing edges. Fill each cone three-quarters full with prepared filling. Press and seal the open mouth of the cone.

Repeat steps 2 and 3 with the remaining 10 portions.

YIELD: 22 PIECES

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