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CANNOLI




List of Ingredients



• ***********PASTRY INGREDIENTS*******
  
• 2 CUPS FLOUR
  
• 1 TABLESPOON SUGAR
  
• 1 TEASPOON CINNAMON
  
• 1 TABLESPOON CRISCO SHORTENING
  
• 1 EGG
  
• 1/2 TEASPOON VANILLA
  
• 1/2 CUP SWEET RED WINE OR SWEET MARSALA
  
• 1 QUART VEGETABLE OIL FOR FRYING
  
• *****************************************************************************
  
• ***************CANOLI FILLING INGREDIENTS******************
  
• 1 1/2 POUNDS WHOLE MILK RICOTTA CHEESE, DRAINED IN A STRAINER LINED WITH A CHEESECLOTH FOR AT LEAST 2 HOURS
  
• 1 1/2 CUPS CONFECTIONERS' SUGAR
  
• 1 OUNCE DICED CANDIED FRUIT, OPTIONAL
  
• 1/2 TEASPOON VANILLA
  
• 1 OUNCE MINI CHOCOLATE CHIPS
  
• 1 OUNCE CHOPPED PISTACHIO NUTS
  
• CONFECTIONERS' SUGAR FOR DUSTING
  
• CANDIED CHERRIES CUT IN HALF FOR GARNISHING
  






Instructions



1. PREPARE FILLING:
   BEAT RICOTTA AND SUGAR UNTIL SMOOTH. ADD REMAINING INGREDIENTS AND BLEND WELL.
   
2. PASTRY SHELLS:
   SIFT FLOUR, SUGAR AND CINNAMON INTO A BOWL. CUT IN CRISCO AND RUB INTO THE FLOUR MIXTURE. ADD EGG AND VANILLA. ADD ENOUGH WINE TO MAKE A FIRM DOUGH. DO NOT ADD ALL OF THE WINE AT ONE TIME ( ALL OF THE WINE MAY NOT BE NECESSARY). KNEAD THE DOUGH UNTIL FIRM AND ELASTIC. COVER WITH PLASTIC WRAP AND LET REST FOR 30 MINUTES IN THE REFRIGERATOR.
   
3. ROLL DOUGH PAPER THIN AND CUT INTO EQUAL SQUARES. PLACE METAL TUBE DIAGONALLY ON EACH SQUARE AND BRING THE TWO CORNERS OVER TO MEET IN THE MIDDLE. PRESS GENTLY TO SEAL CORNERS.
   
4. POUR OIL INTO A 3 QUART PAN OR DUTCH OVEN AND HEAT TO 350°. FRY CANNOLI SHELLS A FEW AT A TIME, UNTIL THEY ARE A DEEP GOLDEN BROWN. IMMEDIATELY SLIDE THE SHELLS OFF THE TUBES AND GRIPPING ONE END OF THE CYLINDER WITH TONGS AND USING A MITT COVERED HAND OR PAPER TOWEL, GENTLY GRIP THE SHELL TWISTING AND PULLING AT THE SAME TIME. COOL SHELLS ON PAPER TOWELS.
   
5. JUST BEFORE SERVING, FILL THE CANNOLI SHELLS WITH ROCOTTA MIXTURE, USING A PASTRY BAG WITH NO TUBE IN THE END. SPRINKLE WITH CONFECTIONERS' SUGAR AND PLACE A CANDIED CHERRY HALF ON EACH END, OR IF YOU LIKE, YOU CAN DIP THE ENDS IN ADDITIONAL MINI CHOCOLATE CHIPS OR CHOPPED PISTACHIO NUTS.