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Cannoli Forms: Set of Four

$2.99 Cannoli Recipe!!! Pastry 3 Tbsp (45 ml) shortening 2 cups (450 g) flour 2 Tbsp (30 ml) sugar, granulated 1/4 tsp (1.25 ml) cinnamon 1/4 cup (60ml) any cooking wine (i.e. marsala) 1 egg - slightly beaten Beaten egg white or milk Vegetabke oil for frying Cut shortening into flour mixture until it resembles coarse crumbs. Fold in sugar and cinnamon. Gradually add wine - a few drops at a time. Add egg. Mix until pastry holds together. (A few extra drops of wine may be needed.) Form into a ball, cover, refrigerate 1 to 2 hours. Divide dough into quarters. On lightly floured surface, roll out dough as thin as possible, (about thickness of a dime.) Take a piece of cardboard and cut out an oval shape 4 or 5 inches long. Place cardboard on dough and cut shape with knife. Loosely wrap each oval piece around the metal tube. Seal the edges where they meet with beaten egg white or a dab of milk. Deep fry in 2" vegetable oil at 400degrees F. Remove when golden brown, approximately 2minutes. (Some Italians prefer theirs darker and crispy.) Watch carefully as they cook very fast. Drain on paper towels. Let cannoli cool briefly before removing its forms. They must cool completely before filling. Cannoli shells should be stored in a cool spot (seal in a large tin with paper towels.) They can be kept for up to 2 months. Basic Filling Mix together. 2 cups (450 g) Ricotta cheese - well drained 1 tsp (5 ml) vanilla 1/2 to 3/4 cup (110 g to 170 g)powdered sugar - to taste 1/2 cup (110 G) grated semi - sweet chocolate (or chocolate chips) Optional: Grated ring of 1/2 lemon and 1/4 cup pistachio nuts Refridge until it is time to fill cannoli shells. It is best to fill right before serving. Fill each shell and sprinkle with chopped pistachio nuts. Dust with powdered sugar. Filling will keep for 2 days in refrigerator.