INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
GARNISH, ETC
Date: Fri, 15 Mar 1996 13:22:14 -0500
From: beck4@pipeline.com (Eileen & Bob Holze)
Dough:
1. 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.
2.  Knead for 5 minutes.  If dough clings  to the sides of the bowl,  add
sprinkles of flour.  Dough will be smooth and elastic.
3. Wrap the soft dough in foil or plastic and refrigerate to relax and
chill for at least 1 hour.
4. Heat at least 2 inches of vegetable oil to 375 degrees.
5. 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 1/2 inches.
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:
1. 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.
2. 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.
3. 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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