Recipe for Cannoli


4 1/2 cup ricotta cheese
1 cup granulated sugar
1 tablespoon vanilla
1/4 cup semisweet chocolate pieces - coarse; ly chopped
2 1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup shortening
2 eggs; well beaten
1/4 cup cold water
2 tablespoon vinegar
1 egg white; slightly beaten
1 cooking oil - for deep-fat frying
1 powdered sugar


Combine ricotta, 1 cup granulated sugar, and vanilla. Depending on firmness of cheese, stir or beat till smooth. Fold in chocolate. Cover; chill. Combine flour, 1/4 cup granulated sugar, cinnamon, and salt. Cut in shortening till mixture resembles small peas. Combine eggs, water, and vinegar; add to flour mixture. Stir till dough forms a ball. Divide dough in half. On a lightly floured surface roll each half to slightly less then 1/8-inch thickness. Using a knife and paper pattern, cut dough into ovals 6 inches long and 4 inches wide. DO NOT REROLL

TRIMMINGS. Begin with long side, roll dough loosely onto cannoli tubes. Moisten overlapping dough with egg white; press gently to seal. Fry in deep hot oil (375 F) for 1 to 2 mins. Drain. When cool enough to handle, remove cones from tubes and cool. Cool enough to handle, remove cones from tubes and cool. Cool tubes before reusing. Up to 1 hour before serving, fill cones using a pastry tube to force cheese mixture into cones. Sift powdered sugar atop. Makes about 20 cannoli.

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