Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 c Ricotta cheese 1/4 c Shortening
1 c Granulated sugar 2 Eggs; well beaten
1 tb Vanilla 1/4 c Cold water
1/4 c Semisweet chocolate pieces 2 tb Vinegar
-- coarsely chopped 1 Egg white; slightly beaten
2 1/2 c All-purpose flour Cooking oil
1/4 c Granulated sugar -- for deep-fat frying
1 ts Ground cinnamon Powdered sugar
1/4 ts Salt

Recipe by: B H G Italian Cook Book - ISBN 0-696-00045-8

Combine ricotta, 1 cup granulated sugar, and vanilla. Depending on
firmness of cheese, stir or beat till smooth. Fold in chocolate.
Cover; chill. Combine flour, 1/4 cup granulated sugar, cinnamon, and
salt. Cut in shortening till mixture resembles small peas. Combine
eggs, water, and vinegar; add to flour mixture. Stir till dough forms
a ball. Divide dough in half. On a lightly floured surface roll each
half to slightly less then 1/8-inch thickness. Using a knife and
paper pattern, cut dough into ovals 6 inches long and 4 inches wide.
DO NOT REROLL

TRIMMINGS. Begin with long side, roll dough loosely onto cannoli
tubes. Moisten overlapping dough with egg white; press gently to
seal. Fry in deep hot oil (375 F) for 1 to 2 mins. Drain. When cool
enough to handle, remove cones from tubes and cool. Cool enough to
handle, remove cones from tubes and cool. Cool tubes before reusing.
Up to 1 hour before serving, fill cones using a pastry tube to force
cheese mixture into cones. Sift powdered sugar atop. Makes about 20
cannoli.

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