Cannoli

Step 1

Drain the ricotta. Wrap it in cheesecloth in a strainer. Place over a bowl and put something heavy like a plate on top. Refrigerate for a few hours or overnight.

Step 2

For shells sift together flour, sugar, cinnamon and salt. Cut in shortening with a pastry blender until it forms pieces the size of small peas. Stir in well beaten eggs. Blend in a tablespoon at a time of vinegar and water. Turn soft dough onto lightly floured surface and knead. Wrap in waxed paper and chill 30 minutes.

Step 3

Drop by tablespoonful onto rolling surface and roll into 4-in. circles. You can make a template out of something like cardboard to make this easier. Dough should be thin. In deep fryer heat Crisco to 360°. Wrap shells around cannoli tube Use egg white to seal the ends together. Deep fry 2 at a time for 2 minutes until golden brown. Drain on paper towels.

Step 4

Stir together filling ingredients mixing thoroughly. Refrigerate for a few hours to chill. Put a paper towel on top and change every hour or so to reduce the moisture in the cheese.

Step 5

Spoon or pipe filling into shells. Dip ends in pistachios and dust with confectioners' sugar. Serve immediately. Refrigerate leftovers.