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1
Combine the flour, cinnamon, shortening, sugar and salt, and wetting gradually with the wine, knead together with fingers until rather hard dough or paste is formed.
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2
Form into a ball, cover with a cloth and let stand for about 1 hour.
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3
Cut dough in half and roll half of the dough into a thin sheet about 1/4-inch thick or less and cut into 4-inch ovals.
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4
Place a metal tube diagonally across each oval lengthwise.
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5
Wrap dough around tube by overlapping the 2 sides, sealing the overlapping sides with a little egg white.
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6
Meanwhile heat vegetable oil in a large deep pan for deep frying.
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7
Drop 1 or 2 of the tubes at a time into the hot oil, fry gently on all sides until dough turns a golden brown color.
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8
Remove from pan, let cool a little, gently remove shell from the metal tube.
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9
Set shells aside to become cold.
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10
Repeat procedure until shells are all made.
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11
Mix the ricotta thoroughly with sifted dry ingredients.
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12
Add two drops of vanilla and chopped fruit peel.
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13
Mix and blend well.
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14
Chill mixture before filling shells.
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15
Fill cold shells and smooth filling evenly at each end of the shell.
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16
Sprinkle the shells with confectioners' sugar.
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17
Refrigerate until ready to serve.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
