Cannoli I Recipe

Ingredients <br>- 3 cups ricotta cheese <br>- 1 ¼ cups white sugar <br>- 2 teaspoons vanilla extract <br>- ½ cup chopped candied citron <br>- ¼ cup semisweet chocolate chips <br>- 3 cups all-purpose flour <br>- ¼ cup white sugar <br>- 1 teaspoon ground cinnamon <br>- ¼ teaspoon salt <br>- 3 tablespoons shortening <br>- 2 eggs <br>- 2 tablespoons distilled white vinegar <br>- 2 tablespoons cold water <br>- 1 egg white <br>- ¼ cup finely chopped pistachio nuts <br>- ⅓ cup confectioners' sugar for decoration <br>- 1 cup vegetable oil for frying <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>step 3: Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour. <br>step 4: 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. <br>step 5: 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. <br>step 6: Drain off excess fat before removing to absorbent paper. Cool slightly. Remove tubes. Cool shells completely. <br>step 7: 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. <br>

Ingredients
- 3 cups ricotta cheese
- 1 ¼ cups white sugar
- 2 teaspoons vanilla extract
- ½ cup chopped candied citron
- ¼ cup semisweet chocolate chips
- 3 cups all-purpose flour
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons shortening
- 2 eggs
- 2 tablespoons distilled white vinegar
- 2 tablespoons cold water
- 1 egg white
- ¼ cup finely chopped pistachio nuts
- ⅓ cup confectioners' sugar for decoration
- 1 cup vegetable oil for frying

Directions
step 1: 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.
step 2: 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.
step 3: Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.
step 4: 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.
step 5: 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.
step 6: Drain off excess fat before removing to absorbent paper. Cool slightly. Remove tubes. Cool shells completely.
step 7: 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.

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