Cannoli

• 3 tablespoons shortening
• 2 cups flour
• 2 tablespoons sugar
• 14 teaspoon cinnamon
• 14 cup any cooking wine
• 1 egg, slightly beaten
• 2 cups ricotta cheese, well drained
• 1 teaspoon vanilla
• 12 powdered sugar (or to taste)

1. For pastry, cut shortening into flour mixture until it resembles coarse crumbs.
2. Fold in sugar and cinnamon.
3. gradually add wine, a few drops at a time.
4. Add egg.
5. Mix until pastry holds together ( a few extra drops of wine may be needed(.
6. Form into a ball, cover and refrigerate 1 to 2 hours.
7. Divide dough into quarters.
8. On lightly floured surface, roll out dough as thin as possible (about the thickness of a dime).
9. Using a piece of cardboard as a guide, cut out an oval shape 4 or 5 inches long out of the dough.
10. Loosely wrap each dough piece around metal cannoli form and seal the edges with a little milk or beaten egg white.
11. Deep fry in 2' deep olive oil.
12. Remove when golden brown, drain and cool.
13. Mix together filling ingredients, spoon into a plastic zippered bag.
14. Cut off a corner and squeeze into shells.
15. Garnish as desired.

shortening, flour, sugar, cinnamon, cooking wine, egg, ricotta cheese, vanilla, powdered sugar

Taken from www.food.com/recipe/cannoli-404813 (may not work)