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1
Shells: Mix flour, shortening, salt and water.
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2
Add just enough wine to make a stiff by workable dough.
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3
Roll into a ball and let stand for about an hour.
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4
Roll out dough to about 1/8 inch thick, then cut into 5-inch squares.
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5
Place a cannoli tube across the corners of the square.
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6
First fold one corner around the tube, then the other, over lapping slightly.
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7
Use water to moisten the flaps and press together to hold.
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8
Fry the cannoli in the hot oil, with the tubes in place.
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9
Fry only a few at a time do not overcrowd the fryer.
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10
The cannoli pastry will swell and bubble.
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11
Cook until a dark brown.
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12
If red wine was used in their preparation, they will have a redish tint.
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13
Remove from the hot oil and drain on a rack over absorbent paper.
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14
When cool, remove the tubes very carefully.
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15
Repeat the process until all the dough is used.
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16
Filling: Cream the ricotta well.
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17
Add all other ingredients except the powdered sugar.
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18
Mix well again.
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19
Using a pastry bag with a large plain nozzle, fill each of the pastry tubes from BOTH ends.
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20
(This assures that the middle is not empty!)
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21
Fill to slightly overflowing.
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22
Smooth the ends, place on a platter and dust with the powdered sugar.
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23
Do not fill the pastry tubes until only a short time before using, as the ricotta filling will soften the shell and make them soggy.
