*  Exported from  MasterCook  *
                           CANNOLI  (CREAM ROLLS)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Ricotta cheese
    1 1/4   c            Sugar
    2       ts           Vanilla extract
      1/2   c            Finely chopped candied
      1/4   c            Semiÿeet chocolate pieces
    3       c            Flour
      1/4   c            Sugar
    1       t            Ground cinnamon
      1/4   ts           Salt
    3       tb           Shortening
    2                    Eggs, well beaten
    2       tb           White vinegar
    2       tb           Cold water
    2       oz           Pistachio nuts
    1                    Egg white, slightly beaten
   FOR FILLING:  Combine and beat until smooth (about 10 min. with an electric
   mixer at medium-high speed) Stir in, mixing thoroughly, citron and
   chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift
   together first 4 ingredients into a bowl. Cut shortening in with a pastry
   blender until pieces are size of small peas. Stir in eggs. Blend in, a
   tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly
   floured surface and knead until smooth and elastic, about 5 to 8 minutes.
   Use a small amount of additional flour if necessary to get a smooth dough.
   Wrap in waxed paper and chill in refrigerator for 30 minutes.
   Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
   diameter).  Set out deep saucepan or automatic deep-fryer. Add vegetable
   oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an
   oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in
   boiling water, then cool and finely chop pistachios. Roll chilled dough an
   lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and
   the oval pattern. Wrap dough loosely around tubes slightly overlapping
   opposite edges. Seal edges by brushing with egg white. press edges together
   to seal.
   Fry only as many shells as will float uncrowded one layer deep in the hot
   oil.  Fry about 8 minutes or until golden brown, turning occasionally in
   the oil.  Drain over the pan before removing to paper toweling. Cool
   slightly and remove tubes, then cool completely. Continue forming and
   frying cannoli shells.
   When ready to serve, fill with the chilled ricotta filling. Sprinkle ends
   with the chopped nuts and dust with confectioners' sugar.
   Yield: About 16 to 18 cannoli
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