Cannoli (Cream Rolls) Recipe

• 3 c. Ricotta cheese
• 1 1/4 c. Sugar
• 2 tsp Vanilla extract
• 1/2 c. Finely minced candied Citron
• 1/4 c. Semi=sweet chocolate pcs
• 3 c. Flour
• 1/4 c. Sugar
• 1 tsp Grnd cinnamon
• 1/4 tsp Salt
• 3 Tbsp. Shortening
• 2 x Large eggs, well beaten
• 2 Tbsp. White vinegar
• 2 Tbsp. Cool water
• 2 ounce Pistachio nuts
• 1 x Egg white, slightly beaten

1. FOR FILLING: Combine and beat till smooth (about 10 minutes.
2. with an electric mixer at medium-high speed) Stir in, mixing thoroughly, citron and chocolate pcs Place mix in refrigerator to chill.
3. FOR SHELLS: Sift together first 4 ingredients into a bowl.
4. Cut shortening in with a pastry blender till pcs are size of small peas.
5. Stir in Large eggs.
6. Blend in, a Tbsp.
7. at a time, the vinegar and cool water.
8. Turn dough onto a lightly floured surface and knead till smooth and elastic, about 5 to 8 min.
9. Use a small amount of additional flour if necessary to get a smooth dough.
10. Wrap in waxed paper and refrigeratein refrigerator for 30 min.
11. Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter).
12. Set out deep saucepan or possibly automatic deep-fryer.
13. Add in vegetable oil (or possibly half vegetable oil and half extra virgin olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches).
14. Blanche in boiling water, then cold and finely chop pistachios.
15. Roll chilled dough an lightly floured surface to 1/8 inch thickness.
16. Cut with a pastry cutter and the oval pattern.
17. Wrap dough loosely around tubes slightly overlapping opposite edges.
18. Seal edges by brushing with egg white.
19. press edges together to seal.
20. Fry only as many shells as will float uncrowded one layer deep in the warm oil.
21. Fry about 8 min or possibly till golden, turning occasionally in the oil.
22. Drain over the pan before removing to paper toweling.
23. Cold slightly and remove tubes, then cold completely.
24. Continue forming and frying cannoli shells.
25. When ready to serve, fill with the chilled ricotta filling.
26. Sprinkle ends with the minced nuts and dust with confectioners' sugar.
27. Yield: About 16 to 18 cannoli

ricotta cheese, sugar, vanilla, candied citron, sweet chocolate, flour, sugar, cinnamon, salt, shortening, eggs, white vinegar, water, nuts, egg

Taken from cookeatshare.com/recipes/cannoli-cream-rolls-99001 (may not work)