Cannoli with Ricotta Filling


An Italian favourite.

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    3 cups750 mLFlour
    4 tbspSugar
    1 tspCinnamon
    4 tbspShortening
    2 2 Eggs
    1 ozWater
    1 lbSALERNO - Traditional Ricotta
    1 cup250 mLSugar
    1 tbspVanilla
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    1. Mix the flour, sugar and cinnamon together in a bowl, and cut in the shortening until mixture is fine.
    2. Add beaten eggs, reserving two tablespoons, and blend into flour and shortening, then add just enough water to make a smooth ball of dough. Knead for one minute, then chill until ready to use.
    3. Roll dough into a fairly thin sheet, and cut into 3 inch by 5 inch squares. Roll the squares around the metal tubes and seal the edges with beaten eggs. Heat the oil to 375ºF and cook rolls until golden brown all over.
    4. Drain on paper towels and let cool, then remove the metal tubes.
    5. Combine Salerno Ricotta Cheese, sugar, vanilla and lemon zest in a bowl. Whisk until smooth. Fill cannoli rolls with the mixture using a piping bag with a large rosette tip. Place on platter, sprinkle with a little icing sugar and serve.
    6. Note: For ease, you can purchase pre-made cannoli shells and use this recipe for the filling.


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