cannoli i

Ingredients

• Servings: 16
• 3 cups ricotta cheese
• 1 1/4 cups white sugar
• 2 teaspoons vanilla extract
• 1/2 cup chopped candied citron
• 1/4 cup semisweet chocolate chips
• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons shortening
• 2 eggs
• 2 tablespoons distilled white vinegar
• 2 tablespoons cold water
• 1 egg white
• 1/4 cup finely chopped pistachio nuts
• 1/3 cup confectioners' sugar for decoration
• 1 cup vegetable oil for frying

Recipe

• to make filling: combine ricotta cheese, 1 1/4 cups white sugar, and 2 teaspoons vanilla until smooth and creamy. stir in candied citron and semi-sweet chocolate pieces. refrigerate to chill.
• to make shells: sift together into a bowl 3 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. cut in the shortening with a pastry blender until pieces are the size of small peas. stir in 2 beaten eggs. blend in the white vinegar and the cold water one tablespoon at a time.
• turn dough lightly floured surface and knead until smooth and elastic. wrap in waxed paper and chill in refrigerator for half an hour.
• from cardboard, cut an oval pattern measuring 6 x 4 1/2 inches. roll chilled dough 1/8 inch thick on floured surface. using the cardboard pattern and a pastry cutter, cut ovals from dough. wrap dough ovals loosely around tubes, just lapping over opposite edges. seal edges by brushing with the slightly beaten egg white.
• set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees f (180 degrees c). fry only as many cannoli shells as will float uncrowded one layer deep. fry about 8 minutes or until golden. turn occasionally while frying.
• drain off excess fat before removing to absorbent paper. cool slightly. remove tubes. cool shells completely.
• when ready to serve, fill with chilled ricotta filling. sprinkle ends of cannoli with chopped pistachio nuts and dust shells with confectioners' sugar. keep cannoli filling refrigerated.