Cannoli

METHOD:  yield 30 shells

1) In a KitchenAid mixer, combine water, vinegar and oil.
2) Add flour, sugar and salt.
3) Mix with a dough hook for 7 minutes on medium speed.
4) Allow the dough to rest at room temperature for 1 hour. Covered.
5) Remove and pin-out the dough into a rectangle 1/4" thick. Fold into 3rds. and pin-out again.
6) Repeat this rolling and folding procedure 10 times.
7) Rest the dough for 30 minutes.
8) Pin-out the dough to a thin 1/8" thickness.
9) Cut-out 4" circles.
10) Wrap around a cannoli tube and seal.
11) Fry at 375F for 2-3 minutes, or until golden brown.
12) Drain on paper towels. Remove from the tube when cool.
13) Fill cannoli with ricotta cheese filling, pastry cream or sweetened whipped cream.

CANNOLI FILLING

Ingredients:
32 ounces Ricotta cheese (full fat whey cheese)
10 ounces Sugar
16 ounces Cream Cheese - cold
1 tsp Vanilla Extract
1/4 tsp. Ground Cinnamon
Mini chocolate chips
Minced candied fruit
Before beginning, it is a good idea to drain the Ricotta Cheese overnight in the refrigerator to remove excess water.  The next day, cream together the Sugar and Cream Cheese until smooth, then add the Ricotta Cheese, Vanilla, and Cinnamon.  Blend very well.  Stir in the chocolate chips or candied fruit.  Chill for 1 hour.