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1
To make cannoli shells it is necessary to have 3 or 4 metal tubes, preferably made from very light tin, about 7-inches long and 1 18 inches in diameter.
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The edges should not be soldered.
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(Old aluminum chairs cut up work great)
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SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually with wine, knead together with fingers until rather hard dough or paste is formed.
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Form into ball, cover with cloth and let stand about 1 hour.
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Cut dough in half and roll half of dough into a thin sheet about 1/4 inch thick.
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Cut into 4 inch squares.
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Place a metal tube diagonally across each square from one point to another, wrapping dough around tube by overlapping the two points and sealing overlapping points with a little egg white.
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Meanwhile heat vegetable oil in large deep pan for deep frying.
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Drop one or two tubes at a time into hot oil.
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Fry gently until dough is a golden brown color.
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Remove from pan, let cool and gently remove shell from metal tube.
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Set shells aside to cool.
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Repeat procedure until all shells are made.
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FILLING: Mix ricotta thoroughly with sifted dry ingredients.
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Add vanilla and fruit peel.
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Mix and blend well.
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(A little grated pistachio may be added if desired).
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Chillin refrigerator before filling shells.
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Fill cold cannoli shells; smooth filling evenly at each end of shell.
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Decorate each end with a piece of glace cherry and sprinkle shells with confectioners sugar.
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Refrigerate until ready to serve.
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These are best if they are filled just before you company arrives.
