Cannoli

Just 4 u

1 3/4 Cups Flour, approximately
1 Tablespoon Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
3 Tablespoons Wine Vinegar
1 Egg
1 Tablespoon Butter Or Margarine, at room temperature
1 Pound Ricotta Cheese
1/2 Cup Confectioner's Sugar
1/4 Teaspoon Vanilla Extract
2 Tablespoons Finely Minced Candied Orange Peel (optional)
3 Tablespoons Chocolate
1/2 Teaspoon Cinnamon
2 Tablespoons Orange Curacao (optional)
1 Egg White, to brush
1/4 Cup Chopped Pistachio, or
Other Nuts To Garnish (optional)
1 Tablespoon Confectioner's Sugar, to sprinkle

Oil, for deep frying

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 months.