Italian ~ Cannoli

Cannoli
1 3/4 Cups Flour, approximately
1 Tablespoon Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
3 Tablespoons Wine Vinegar
1 Egg
1 Tablespoon Butter Or Margarine, at room temperature
1 Pound Ricotta Cheese
1/2 Cup Confectioner's Sugar
1/4 Teaspoon Vanilla Extract
2 Tablespoons Finely Minced Candied Orange Peel (optional)
3 Tablespoons Chocolate
1/2 Teaspoon Cinnamon
2 Tablespoons Orange Curacao (optional)
1 Egg White, to brush
1/4 Cup Chopped Pistachio, or
Other Nuts To Garnish (optional)
1 Tablespoon Confectioner's Sugar, to sprinkle
Oil, for deep frying


Dough:
1. Use your electric mixer. In a mixing bowl measure 1 cup flour,
sugar, salt and cinnamon.. Attach bowl and dough hook. Turn to medium−slow
speed and blend for approximately 45 seconds. With the mixer running, add
vinegar, water, egg and butter. Mix to blend for 2 to 3 minutes. Add
remaining flour, 1/4 cup at a time, as needed to make a dough that clings to
the hook.

2. Knead for 5 minutes. If dough clings to the sides of the bowl, add
sprinkles of flour. Dough will be smooth and elastic.

3. Wrap the soft dough in foil or plastic and refrigerate to relax and chill
for at least 1 hour.

4. Heat at least 2 inches of vegetable oil to 375 degrees.

5. Place dough on a floured work surface and roll extremely thin−− 1/16 inch
or less! Don't rush. When the dough pulls back, allow it to relax. If it
softens and sticks, return it to the frig for 5 or 10 minutes. Cut 4 1/2
inch circles (size of a many small margarine tub lids!) Roll the dough
scraps out and continue until all dough is used. You should have 12 to 14
circles.
Cannoli's