Cannoli

2 cups flour
2 T granulated sugar
1/4 teaspoon cinnamon
1/4 cup marsala wine
3 T vegetable shortening (Crisco)
1 egg, slightly beaten
egg white, slightly beaten, or 1 T of milk (for shaping cannolis)
cardboard template, 4-5 inch long oval shape
metal cannoli forms or tubes

Cut shortening into flour until the mixture resembles coarse crumbs. Fold in the sugar and the cinnamon. Gradually add the marsala, a few drops at a time. Add the egg, and mix until the pastry holds together, adding a few extra drops of marsala if necessary. Form into a ball, cover and let rest in a cool place from 1-2 hours.

Divide dough into quarters. On a lightly floured surface, roll out the dough as thin as possible (about the thickness of a dime). Put template on rolled out dough and with a knife, cut shape. Casually wrap each oval piece of dough around a metal tube, sealing the edges where they meet with a beaten egg white or a dab of milk. Deep fry in 2-inches of vegetable oil at 400 degrees F. Remove when golden brown, approximately 2 minutes. Watch carefully - They cook very quickly!

Cool completely before filling.

Cannoli shells can be stored in a cool spot (seal in a tin with paper towels) and kept up to 2 months.


F I L L I N G:

2 cups ricotta cheese, well-drained
1 teaspoon vanilla extract
1/2-3/4 cup powdered sugar, depending on your preference
1/2 cup grated semisweet chocolate or chocolate chips
pistachio nuts, chopped
garnish with powdered sugar

optional:
grated rind of 1/2 lemon
1/4 cup finely chopped candied citron
1/4 cup finely chopped candied orange peel
1/8 cup grated milk chocolate

Mix together all ingredients except pistachio nuts and refrigerate until it's time to fill and serve cannoli shells. Pipe filling into shells and dip each end in chopped pistachio nuts or chocolate chips. Dust tops of shells with powdered sugar.