- 3 cups flour
- 1/4 cup sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 3 tbsp. shortening
- 2 eggs well beaten
- 2 tbsp. white vinegar
- 2 tbsp. cold water
- 3 cups ricotta cheese
- 1 1/4 cup sugar
- 2 tsp. vanilla
- 1/2 cup citron finely chopped
- 1/4 cup chocolate pieces (bits)
Have 18 Cannoli tubes cut into 6 in. lengths.
Mix filling ingredients together and place in refrigerator to chill.
Put in bowl, sift together, flour, sugar, cinnamon and salt.
Cut in shortening, stir in beaten eggs.
Blend in vinegar and water a tbsp. at a time.
Knead 2 minutes, wrap in wax paper and chill for 30 minutes.
Set out a saucepan and heat 1 qt. oil to 360.
Using a cardboard oval 6 in. X 1 1/2 in. as a pattern,
Cut out Cannoli shells and wrap loosely around tubes.
Seal with egg white.
Fry for 8 minutes, a few at a time.
Cool slightly and remove tubes and let cool completely.
Fill with ricotta filling – dust with confectionery sugar.