Cannoli

Ingredients
1 ¾ cups flour
1-2 tbls. sugar
¼ tsp. salt
2 tbls. butter
1 egg
4-5 tbls. apple juice or white wine vinegar
1 egg white

Directions
Combine dry ingredients in bowl. Cut in butter. Stir in egg and 4 tbls. juice or vinegar with fork just until moistened. Add more liquid if too dry and knead. Form into ball. Cover and let rest 15 min. Divide into quarters. Roll out about 1/16" thick. Cut into 3½” circles or 4½” squares. With rolling pin, roll circles into ovals. Wrap around cannoli form; seal edge with egg white. Fry two or three at a time in deep hot fat (350º) for about 1 min. or until lightly golden. Remove with tongs to paper towels to drain; let cool a few seconds, then slip out form, holding shell carefully. Cool completely before filling. Use pastry bag to fill. Sift powdered sugar over shells and garnish ends.


Filling Beat 4 cups ricotta cheese with 1½ cups powdered sugar and 2 tsps. cinnamon (optional). On slow speed, mix in ¼ cup finely chopped sweet chocolate and ¼-½ finely chopped citron and candied orange peel. Refrigerate until well chilled. Fill just before serving. Garnish ends with chopped pistachio nuts and chocolate.