Ingredients
- 1-3/4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 tablespoons wine vinegar
- 3 tablespoons water
- 1 egg
- 2 tablespoons butter or margarine, softened
- 6 cups (3 lbs.) ricotta cheese
- 1-1/2 cups sifted confectioners sugar
- 1 teaspoon vanilla
- 1/2 cup finely chopped candied orange peel
- 3 squares semi-sweet chocolate chips
- 1/3 cup orange liqueur (optional)
- 1 teaspoon ground cinnamon (optional)
- 1 egg white
- 1/4 cup chopped pistachio nuts
- 1 tablespoons confectioners sugar
Preparation
Step 1
Combine 1 cup flour, sugar, salt and cinnamon in medium size bowl. Make a well in the center of dry ingredients, pour in vinegar (it makes dough tender) and water until well blended. Beat in egg and butter.
Add remaining flour, 1/4 cup at a time, until dough becomes a solid mass that can be easily lifted out of the bowl. Knead dough on a lightly floured surface until it is soft and smooth, about 8 minutes, adding a small amount of flour, if necessary, to prevent dough from sticking.
Wrap dough in plastic wrap. Chill in refrigerator for at least 1 hour.
Combine ricotta cheese, confectioners sugar, vanilla, orange peel, chocolate chips, liqueur and cinnamon, if using, in a large bowl, blend well. Chill in refrigerator until shells have been prepared.
Divide dough into 16 equal size pieces. Roll each piece on a lightly floured surface to a round about 1/16" thick. If dough pulls back, allow it to relax for 2 minutes, then roll again.
Cut 4-1/2" diameter circles from each piece using a saucer or lid for a pattern. When circles are all rolled, roll each again just before they are placed on cannoli tubes to give each circle an oval shape, about 5 inches long and 4-1/2 inches wide.
Using metal cannoli tubes, place dough lengthwise on tube. Brush edges of dough with egg whites, then press firmly to seal.
Heat vegetable oil in deep fryer to 375 degrees. Fry 2-3 shells at a time, until golden brown, turning once. Remove with tongs or slotted spoon to paper toweling, cool. Gently remove cannoli from forms, cool completely.
Fill each shell with 1/3 cup filling using a small spoon or pastry bag fitted with a large plain tip. Dip ends into chopped nuts. Sprinkle with powdered sugar.