Exquisite Italian dessert!

   1 3/4  Cups Flour,  approximately 
   1      Tablespoon    Sugar 
   1/4  Teaspoon      Salt 
   1      Teaspoon      Cinnamon 
   3      Tablespoons   Wine Vinegar  (keeps them crispy) 
   1       Egg 
   1      Tablespoon    Butter Or Margarine (at room temperature) 
   1  Pound   Ricotta Cheese 
   1/2  Cup   Confectioner's Sugar 
   1/4  Teaspoon  Vanilla Extract 
   2  Tablespoons   Finely Minced Candied Orange Peel,  or citron (optional) 
   3  Tablespoons   Chocolate -- (Try Lindt Excellenc 
   1/2  Teaspoon   Cinnamon 
   2 Tablespoons   Orange Curacao  (optional) 
   1  Egg White,  to brush 
   1/4  Cup  Chopped Pistachio or Other Nuts To Garnish (optional) 
   1 Tablespoon Confectioner's Sugar (to sprinkle) 
   Oil,  for deep frying 
1. Use your electric mixer.  In a mixing bowl measure 1 cup flour, sugar, 
salt and cinnamon.   Attach bowl and dough hook.  Turn to medium-slow 
speed and blend for approximately 45 seconds.  With the mixer running, 
add vinegar, water, egg and butter. Mix to blend for 2 to 3 minutes.  Add 
remaining flour, 1/4 cup at a time, as needed to make a dough that clings 
to the hook. 
2.  Knead for 5 minutes.  If dough clings  to the sides of the bowl,  add 
sprinkles of flour.  Dough will be smooth and elastic. 
3. Wrap the soft dough in foil or plastic and refrigerate to relax and 
chill for at least 1 hour. 
4. Heat at least 2 inches of vegetable oil to 375 degrees. 
5. Place dough on a floured work surface and roll extremely thin, 1/16 
inch or less!  Don't rush.  When the dough pulls back, allow it to 
relax.  If it softens and sticks, return it to the frig for 5 or 10
Cut 4 1/2 inch circles (size of a many small margarine tub lids!) Roll 
the dough scraps out and continue until all dough is used.  You should 
have 12 to 14 circles. 
6. When the circles are cut, roll again just before placing on the 
cannoli tubes.  This will give them an oval shape, about 5 inches by 4 
1/2 inches. 
7. Place the dough so that its longest dimension is the length of the 
metal tube.  Brush the tip of the dough with egg white to seal.  Toll 
dough on the tube. 
8. Deep frying.  The length of time will depend of the thickness of the 
shells.  A very thin shell will need about 2 minutes. A thicker shell 
could require up to 6 minutes.  Fry two or three at a time.  Turn over 
once during frying.  Fry until golden brown.  Remove with tongs.  Cool 
for a few minutes and then push the tubes free to use again.  Cool shells 
completely before filling. 
 1. Cream ricotta cheese in a bowl with a spatula or wooden spoon or with 
an electric mixer until smooth, about 5 minutes.  Add confectioners' 
sugar, vanilla, candied fruit, chocolate, cinnamon and orange curacao. 
Continue beating another 4 or 5 minutes.  Refrigerate until ready to fill 
2. Use a small spoon to stuff the filling into the shells.  Dip the ends 
in chopped nuts.  Sift confectioners' sugar over the shells and serve. 
3. Unfilled shells can be stored in a cool, dry place for three to four 
weeks, or frozen for three month 
You do need cannoli tubes, available from most good kitchenware stores.  They 
are metal tubes about 6 inches long and 3/4 inch in diameter. Sold in 
sets of 4 which is the number you'll need.  

Makes 12 to 14 pastries 

Please report any bad links..Thanks, Buzz


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