Ingredients
For Shells
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons shortening
2 eggs, well beaten
2 tablespoons white vinegar
2 tablespoons cold water
Eggw wash
Egg white, slightly beaten
For filling
3 cups (about 1 1/2 pounds) Ricotta cheese
1 1/4 cups sugar
2 teaspoons vainilla extract
1/2 cup finely chopped candied citron
1/4 cup semi-sweet chocolate pieces
For decoration
1/4 to 1/2 cup (2 ounces) blanched pistachio nuts
sifted confectioners' sugar
Directions
Set out 6 6-in. aluminum tubes (about 3/4 inc. in diameter).
For Filling --
Combine and beat until smooth (about 10 min. with an electric mixer on medium-high speed)
3 cups (about 1 1/2 lbs.) Ricotta cheese
1 1/4 cups sugar
2 teaspoons vanilla extract
Stir in. mixing thoroughly
1/2 cup finely chopped candied citron
1/4 cup semi-sweet chocolate pieces
Place mixture in refrigerator to chill.
For Shells --
Sift together into a bowl
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
Cut in with pastry blender until pieces are size of small peas
3 tablespoons shortening
Stir in
2 eggs, well beaten
Blend in a tablespoon at a time
2 tablespoons white vinegar
2 tablespoons cold water
Turn dough into a lightly floured surface and knead.
Wrap in waxed paper and chill in refrigerator for 30 min.
Set out deep saucepan or automatic deep-fryer for deep-frying and heat fat to 360 F.
From cardboard, cut an oval pattern (for 4 1/2-in.).
Blanch finely chop and set aside
1/4 to 1/2 cup (2 oz.) pistachio nuts
Roll chilled dough 1/8 inch thick on floured surface.
With cardboard pattern and pastry cutter, cut ovals from dough.
Wrap dough loosely around tubes just lapping over opposite edges.
Seal edges by rushing with
Egg white, slightly beaten
Press edges together to seal.
Fry only as many Cannoli shells as will float uncrowded one layer deep in the fat.
Fry about 8 min. or until golden brown, turning occasionally during frying time.
Drain over fat before removing to absorbent paper.
Cool slightly and remove tubes.
Cool completely.
When ready to serve, fill with ricotta filling.
Sprinkle ends of Cannoli with chopped nuts and dust shells with
Sifted confectioners' sugar
About 16 to 18 Cannoli.
Notes
This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. The recipe is introduced in the cookbook with this note: "It is said that in many Italian homes a thin broomstick is quickly converted to Cannoli "tubes" by cutting the broomstick into 6-in lengths and scrubbing until the sticks are clean and smooth." Photo: Mary Melfi. | 
