Cannoli

By AnnaMaria507

Ingredients

• Pastry
• 1-1/3 cups flour
• 1/4 tsp. salt
• 2 Tbsp. shortening
• 1/2 tsp. sugar
• 5 Tbsp. white wine
• Filling
• 24 oz. ricotta cheese
• 1 cup non-dairy whipped topping
• 1/4 cup sugar
• 1 tsp. vanilla
• Garnishes
• Chopped nuts
• Chocolate chips
• Chopped candied fruit
• Powdered sugar

Details

Servings 20

Preparation

Step 1

Shells
1. Place flour in mound on pastry board; make a well in the center; add salt.
2. With fork, stir in center; keep stirring until most of flour is absorbed; then knead with hands until smooth.
3. Divide into 2 balls; roll out 1 ball of dough at a time to thickness of a noodle; cut into 3-1/2" squares (about 20-22).
4. Use 5" long, 1" diameter cannoli tubes; place tube diagonally on dough square; warp dough around tube overlapping the two points. Moisten one piont with water; press point together to close the cannoli.
5. Deep fat fry cannoli, one or two at a time in 1" vegetable oil heated to 400 degrees F. Turn carefully to brown other side; remove carefully using tongs, total frying time per cannoli about 3-45 seconds.
6. Let them drain; cool several minutes on an absorbent paper; hold end of tube with pot holder; carefully remove cannoli from tube by gently pushing with fork.
7. Allow tubes to cool before wrapping remaining dough squares.

Filling
1. Combine ricotta cheese, whipped topping, sugar, vanilla; fold together until blended.
2. Fill cannoli; sprinkle with powdered sugar. Garnish as desired.