14 tablespoons sifted confectioner’s sugar
2 Tbsp butter
1 cup sifted all-purpose flour
3 Tbsp cream sherry
1 Tbsp wine vinegar
Fat for deep frying (half olive oil & half vegetable shortening)
1 lb ricotta
1/4 lb diced mixed candied fruits
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 Tbsp heavy cream, or more.
Mix together 2 Tbsp of the sugar, butter, egg, flour, sherry and vinegar. If too stiff, add a little water. Let dough stand at room temperature for 30 minutes.
Cut dough in pieces about size of walnut. Roll out each piece to an oval shape. Wrap each around an oiled wooden stick about 1″ diameter and 6″ long. Seal the edge with a drop of cold water.
Heat the fat to 365º of a frying thermometer.
Gently remove stick and drop each rolled wafer into fat. Fry until golden brown. Lift out carefully, drain. Place on rack to cool.
Drain ricotta. Be sure it is cold and dry, but not iced. Mix it with remaining confectioners’ sugar, candied fruits, vanilla, cinnamon and cream. If mixture is too thick, add a little more cream. Mix well.
Fill the cooled cannoli.
Refrigerate until ready to serve.
From Mama Leone’s Italian cookbook