Cannoli

Instructions

The Night Before

1. Make the filling: Mix all filling ingredients together and chill overnight.

The Next Morning

1. Combine 1 cup of flour sugar, salt and cinnamon in medium bowl.
2. Make a well in center; pour in vinegar and water until well blended.
3. Beat in egg whites and butter.
4. Add in remaining flour 1/4 cup at a time, until dough becomes a solid mass that can easily be lifted out of the bowl.
5. Knead dough on a lightly floured surface until it is soft and smooth, about 8 minutes.
6. Adding a small amount of flour if necessary to prevent dough from sticking.
7. Wrap dough in plastic wrap and chill in refrigerator for at least one hour.
8. Roll each piece on a lightly floured surface to about 1/16 inch thick. If dough pulls back, allow it to relax for 2 minutes, then roll again.
9. Cut 4 1/2 inch diameter circles from each piece using a glass.
10. When circles are rolled, roll again before placing on cannoli tubes to give a more oval shape, about 5 inches long and 4 1/2 wide.
11. Brush edges of dough with egg whites then press firmly to seal.
12. Heat vegetable oil to 375 and fry 2 to 3 shells at a time until golden brown, remove with tongs or slotted spoon to paper towel.
13. Cool, remove shells from forms.
14. Place chips in a deep bowl.
15. Fill cannoli and dip the end in chips.
16. Serve fresh as shells tend to get soggy.