FILLING: Drain ricotta well in strainer. Beat ricotta and vanilla until
smooth in mixer or food processor. Stir in powdered sugar until well mixed.
Add citron and chocolate chips. Store in refrigerator.
SHELLS: Using a wire whisk, mix together flour, sugar, cinnamon, and salt.
Cut shortening into dry ingredients like pie crust. Mix together eggs,
vinegar and water. Add to dry ingredients to make a dough. Roll out all of
the dough very thin (1/16" or less-must be thin!) Use 3" round cookie
cutter and cut out as many as you can all at one time. If dough gets
thicker after cutting out rounds, take cannoli tube and roll each one
thinner before you wrap it around tube. Wrap and seal with beaten egg
white, pressing dough down to seal good or it will come apart in hot oil.
Wrap all of your tubes before frying. Heat 3 to 4 inches of oil to 350
degrees and fry only 2 to 3 at one time for 1 minute or till golden brown.
Remove from oil with tongs and holding tube with pliers, pull off shell
using tongs to hold the shell. Let drain on paper towels.Use a pastry bag
to put ricotta into shells. Do this right before you are ready to serve
them. Formatted by Lynn Thomas DCQP82A. Recipe from Tish DeGrazia. Lynn's
notes: These are absolutely delicious! Thanks to Aunt Tish!!
Recipe by: Tish DiGrazia
Posted to TNT Recipes Digest, Vol 01, Nr 938 by WWGQ25C@prodigy.com (MRS
LYNN P THOMAS) on Jan 14, 1998
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