*  Exported from  MasterCook  *

                         CANNOLI  (CREAM ROLLS)

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Pasta
               Cheese/eggs

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----FILLING-----
  3       c            Ricotta cheese
  1 1/4   c            Sugar
  2       ts           Vanilla extract
    1/2   c            Finely chopped candied
                       Citron
    1/4   c            Semi-sweet chocolate pieces
                       -----SHELL-----
  3       c            Flour
    1/4   c            Sugar
  1       t            Ground cinnamon
    1/4   ts           Salt
  3       tb           Shortening
  2                    Eggs, well beaten
  2       tb           White vinegar
  2       tb           Cold water
  2       oz           Pistachio nuts
  1                    Egg white, slightly beaten

 FOR FILLING:  Combine and beat until smooth (about 10 min. with an electric
 mixer at medium-high speed) Stir in, mixing thoroughly, citron and
 chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift
 together first 4 ingredients into a bowl. Cut shortening in with a pastry
 blender until pieces are size of small peas. Stir in eggs. Blend in, a
 tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly
 floured surface and knead until smooth and elastic, about 5 to 8 minutes.
 Use a small amount of additional flour if necessary to get a smooth dough.
 Wrap in waxed paper and chill in refrigerator for 30 minutes.

 Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
 diameter).  Set out deep saucepan or automatic deep-fryer. Add vegetable
 oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an
 oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in
 boiling water, then cool and finely chop pistachios. Roll chilled dough an
 lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and
 the oval pattern. Wrap dough loosely around tubes slightly overlapping
 opposite edges. Seal edges by brushing with egg white. press edges together
 to seal.

 Fry only as many shells as will float uncrowded one layer deep in the hot
 oil.  Fry about 8 minutes or until golden brown, turning occasionally in
 the oil.  Drain over the pan before removing to paper toweling. Cool
 slightly and remove tubes, then cool completely. Continue forming and
 frying cannoli shells.

 When ready to serve, fill with the chilled ricotta filling. Sprinkle ends
 with the chopped nuts and dust with confectioners' sugar.

 Yield: About 16 to 18 cannoli



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