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1
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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2
Form into ball, cover with cloth and let stand about 1 hour.
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3
Cut dough in half and roll half of dough into a thin sheet about 1/4-inch thick.
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4
Cut into 4-inch squares.
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5
Place a metal tube diagonallyacross each square from one point to another, wrapping dough around tubeby overlapping the two points and sealing overlapping points with a little egg white.
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6
Meanwhile, heat vegetable oil in large deep pan fordeep frying.
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7
Drop one or two tubes at a time into hot oil.
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8
Fry gentlyuntil dough is a golden brown color.
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9
Remove from pan, let cool and gently remove shell from metal tube.
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10
Set shells aside to cool.
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11
Repeat procedure until all shells are made.
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12
Filling: Mix ricotta thoroughly with sifted dry ingredients.
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13
Add vanilla and fruit peel.
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14
Mix and blend well.
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15
(A little grated pistachiomay be added if desired).
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16
Chill in refrigerator before filling shells.
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17
Fill cold cannoli shells; smooth filling evenly at each end of shell.
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18
Decorate each end with a piece of glace cherry and sprinkle shells with confectioners' sugar.
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19
Refrigerate until ready to serve.
