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1
Dough: Use your electric mixer.
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In a mixing bowl measure 1 cup flour, sugar, salt and cinnamon..
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Attach bowl and dough hook.
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Turn to medium-slow speed and blend for approximately 45 seconds.
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5
With the mixer running, add vinegar, water, egg and butter.
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Mix to blend for 2 to 3 minutes.
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Add remaining flour, 1/4 cup at a time, as needed to make adough that clings to the hook.
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Knead for 5 minutes.
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If dough clings to the sides of the bowl, addsprinkles of flour.
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Dough will be smooth and elastic.
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11
Wrap the soft dough in foil or plastic and refrigerate to relax andchill for at least 1 hour.
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Heat at least 2-inches of vegetable oil to 375F.
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Place dough on a floured work surface and roll extremely thin (1/16-inch or less).
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Don't rush.
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When the dough pulls back, allow it to relax.
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If it softens and sticks, return it to the fridge for 5 or 10 minutes.
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Cut 4 1/2-inch circles (size of a many small margarine tub lids!)
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Roll the dough scraps out and continue until all dough is used.
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You should have 12 to 14 circles.
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When the circles are cut, roll again just before placing on the cannoli tubes.
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This will give them an oval shape, about 5x4-1/2-inches.
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Place the dough so that its longest dimension is the length of the metal tube.
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Brush the tip of the dough with egg white to seal.
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Roll dough on the tube.
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Deep frying.
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The length of time will depend of the thickness of the shells.
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A very thin shell will need about 2 minutes.
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A thicker shell could require up to 6 minutes.
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Fry two or three at a time.
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Turn overonce during frying.
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Fry until golden brown.
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Remove with tongs.
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Cool for a few minutes and then push the tubes free to use again.
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Cool shells completely before filling.
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Filling: Cream ricotta cheese in a bowl with a spatula or wooden spoon or withan electric mixer until smooth, about 5 minutes.
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Add confectioners' sugar, vanilla, candied fruit, chocolate, cinnamon and orange curacao.
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Continue beating another 4 or 5 minutes.
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Refrigerate until ready to fill shells.
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Use a small spoon to stuff the filling into the shells.
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Dip the ends in chopped nuts.
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Sift confectioners' sugar over the shells and serve.
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Unfilled shells can be stored in a cool, dry place for three to four weeks, or frozen for three months.
