INGREDIENTS

INSTRUCTIONS

SHELLS
FILLING
From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Fri, 15 Mar 1996 18:50:23 -0500
To make cannoli shells it is necessary to have 3 or 4 metal tubes,
preferably made from very light tin, about 7-inches long and 1 1/8 inches
in diameter. The edges should not be soldered. (Old aluminum chairs cut up
work great)
SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually
with wine, knead together with fingers until rather hard dough or paste is
formed. Form into ball, cover with cloth and let stand about 1 hour. Cut
dough in half and roll half of dough into a thin sheet about 1/4 inch
thick.  Cut into 4 inch squares. Place a metal tube diagonally across each
square from one point to another, wrapping dough around tube by overlapping
the two points and sealing overlapping points with a little egg white.
Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or
two tubes at a time into hot oil. Fry gently until dough is a golden brown
color. Remove from pan, let cool and gently remove shell from metal tube.
Set shells aside to cool. Repeat procedure until all shells are made.
FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla
and fruit peel. Mix and blend well. (A little grated pistachio may be added
if desired). Chillin refrigerator before filling shells. Fill cold cannoli
shells; smooth filling evenly at each end of shell. Decorate each end with
a piece of glace cherry and sprinkle shells with confectioners sugar.
Refrigerate until ready to serve.
These are best if they are filled just before you company arrives.
From: Polly-O Cooking with Cheese Recipe Book p.reynolds, GEnie
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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