Title: Cannoli #1
 Categories: Dessert
      Yield: 12 Servings
 
MMMMM---------------------------DOUGH--------------------------------
  1 3/4 c  Flour; approximately
      1 tb Sugar
    1/4 ts Salt
      1 ts Cinnamon
      3 tb Wine vinegar; (keeps them
           -crispy)
      1    Egg
      1 tb Butter or margarine; at room
           -temperature

MMMMM--------------------------FILLING-------------------------------
      1 lb Ricotta cheese
    1/2 c  Confectioner's sugar
    1/4 ts Vanilla extract
      2 tb Finely minced candied orange
           -peel; or citron (optional)
      3 tb Chocolate; (try lindt
           -excellenc)
    1/2 ts Cinnamon
      2 tb Orange Curacao; (optional)

MMMMM------------------------GARNISH, ETC-----------------------------
      1    Egg white; to brush
    1/4 c  Chopped pistachio; or other
           -nuts to garnish; (optional)
      1 tb Confectioner's sugar; to
           -sprinkle
           Oil; for deep frying
 
  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