Ingredients:

Filling	

4-1/2 cups ricotta cheese	

1 cup sugar	

1 TB. vanilla	
	

1/2  cup mini chocolate chips *	
	
	

1/2 cup pistachio nuts,coarsely chopped	

Confectioners sugar for dusting

Cannoli Shells
3 cups flour
1/4 cup sugar
1 tsp. cinnamon
1/4 tsp. salt
3 TB. shortening
2 eggs, well beaten
2 TB. white vinegar
2 TB. cold water

Preparation:

Cannoli (serves 18) Filling 4-1/2 cups ricotta cheese 1 cup sugar 1 TB. vanilla 1/2 cup mini chocolate chips * 1/2 cup pistachio nuts,coarsely chopped Confectioners sugar for dusting Combine ricotta, sugar, and vanilla. Beat until smooth. Stir in chocolate chips or candied fruit. Reserve pistachios and confectioners sugar for garnish. or you can do a 1/4 cup of each. Cannoli Shells 3 cups flour 1/4 cup sugar 1 tsp. cinnamon 1/4 tsp. salt 3 TB. shortening 2 eggs, well beaten 2 TB. white vinegar 2 TB. cold water 1 egg white, slightly beaten Vegetable oil for deep frying Sift together flour, sugar, cinnamon, and salt. Stir in eggs. Blend in the vinegar and cold water. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F. Cut an oval shaped pattern from cardboard about 6" x 4". Seal ends by brushing with egg white and pressing together. Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.