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1
To make the pastry, combine the flour, sugar, melted butter or lard, vinegar, honey, and cinnamon in a bowl. Add the water (or wine) bit by bit until you have a smooth, compact dough-you may not need any liquid it all. You may need to work this (kneading) quite a bit until it is soft and smooth. Wrap in plastic wrap and let rest in the fridge at least 30 minutes.
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2
In the meantime, prepare the filling: Combine the ricotta with sugar and whip until you have a creamy consistency. If you need to loosen it, add a splash of milk. Chill until needed.
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3
Cut off small, mandarin-sized portions of dough to work with at a time. Keep the rest wrapped and chilling in fridge. On a floured surface, roll out the dough to a long rectangular shape until very thin, about 1-millimeter thickness (you should be able to nearly see through it!). Trim the edges and cut the piece of dough into 4- by 4-inch (10- by 10-centimeter) squares.
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4
Place a cannoli tube on the corner of a square. Roll the tube to wrap the pastry around it and seal the opposite corner of the pastry by pressing gently (you can also dab a bit of egg white on the corners to seal more effectively).
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5
In a small saucepan that will fit 2 to 3 cannoli tubes easily, heat enough vegetable oil so that the pastries will be covered. Over medium-low heat, heat the oil (if you have a candy thermometer, you want to reach about 330u00b0 F/165u00b0 C; see note above if not). When ready, cook 2 to 3 cannoli at a time, keeping a careful eye on them as they can brown too quickly or unroll themselves if they haven't been sealed well. When they are a deep brown color and the surface is bubbly and crisp, remove them with a slotted spoon and carefully place on kitchen paper to drain. Do not remove the tubes until they are completely cool.
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6
Repeat with the rest of the dough. If they are coloring too quickly, the oil is too hot, so turn it down a notch and wait a few minutes before proceeding.
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7
To assemble cannoli, just before serving, pipe the ricotta (or carefully spoon it with a teaspoon) into each cooled cannolo tube to fill. Then decorate as desired: Dust with powdered sugar, dip the ends into chopped chocolate or pistachios, or simply pop a candied cherry on one end. Or mix them up!
