INGREDIENTS

INSTRUCTIONS

Date: Fri, 15 Mar 1996 13:22:14 -0500  From: beck4@pipeline.com (Eileen
& Bob Holze) Dough:  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. Knead for 5 minutes. If dough
clings to the sides of the bowl, add sprinkles of flour.  Dough will
be smooth and elastic. Wrap the soft dough in foil or plastic and
refrigerate to relax and chill for at least 1 hour. Heat at least 2
inches of vegetable oil to 375 degrees. 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 minutes.  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  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.
Filling    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 shells.    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.    Unfilled shells can be stored in a
cool, dry place for three to four  weeks, or frozen for three month
NOTES : This is the one my family prepares for those special
occasions... from Bernard Clayton's The Complete Book of Pastry.  My
notes say-- Absolutely terrific.  Time consuming, but not tricky.  You
do need cannoli tubes, available from most 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. Hope you enjoy  this! It is
worth it, as well as an adventure. Makes 12 to 14  pastries.
MC-RECIPE@MASTERCOOK.COM  MASTERCOOK RECIPES LIST SERVER  From the
MasterCook recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 552
Calories From Fat: 238
Total Fat: 26.7g
Cholesterol: 96mg
Sodium: 1202.3mg
Potassium: 543.1mg
Carbohydrates: 45.2g
Fiber: 2.6g
Sugar: 10.4g
Protein: 33.2g