Categories: Desserts, Italian, Cheese 
      Yield: 12 servings 
  
           Shells: 
      2 c  All-purpose flour 
      2 tb Shortening 
      1 ts Sugar 
    1/4 ts Salt 
    3/4 c  Wine, Marsala, Burgundy or 
           -Chablis 
           Vegetable Oil 
           Filling: 
      3 c  Ricotta 
    1/2 c  Confectioners sugar 
    1/4 c  Cinnamon 
    1/2    Square unsweetened 
           Chocolate grated OR 
    1/2 tb Cocoa (both optional) 
    1/2 ts Vanilla 
      3 tb Citron peel, chopped 
      3 tb Orange peel, candied,chopped 
      6    Glace cherries, cut up 
  
  To make cannoli shells it is necessary to have 3 or 4 metal tubes, 
  preferably made from very light tin, about 7-inches long and 1 1/8 inches 
  in diameter.  The edges should not be soldered. (Old aluminum chairs cut up 
  work great) 
   
  SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually 
  with wine, knead together with fingers until rather hard dough or paste is 
  formed. Form into ball, cover with cloth and let stand about 1 hour. Cut 
  dough in half and roll half of dough into a thin sheet about 1/4 inch 
  thick.  Cut into 4 inch squares. Place a metal tube diagonally across each 
  square from one point to another, wrapping dough around tube by overlapping 
  the two points and sealing overlapping points with a little egg white. 
  Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or 
  two tubes at a time into hot oil. Fry gently until dough is a golden brown 
  color.  Remove from pan, let cool and gently remove shell from metal tube. 
  Set shells aside to cool.   Repeat procedure until all shells are made. 
   
  FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla 
  and fruit peel.  Mix and blend well. (A little grated pistachio may be 
  added if desired). Chillin refrigerator before filling shells. Fill cold 
  cannoli shells; smooth filling evenly at each end of shell. Decorate each 
  end with a piece of glace cherry and sprinkle shells with confectioners 
  sugar. Refrigerate until ready to serve. 
   
  These are best if they are filled just before you company arrives. 
   
  From: Polly-O Cooking with Cheese Recipe Book p.reynolds, GEnie