Cannoli Shell and Filling
2 cups all purpose flour
3 Tablespoons Crisco shortening
2 Tablespoons sugar
1⁄4 cup sweet vermouth / Marsala wine
Pinch of cinnamon
Dash of Kosher Salt
2 cups ricotta impasata or drained ricotta cheese
1 teaspoon vanilla extract
1⁄3 cup powdered sugar
Shell: In a large bowl cut together flour and Crisco, cinnamon and salt. Mix and knead until you have a well combined dough. Form into a a ball, wrap in plastic wrap and refrigerate for 1 hour. Dust counter with flour and ball, roll out dough to 1⁄8 thickness. Use a cookie cutter and cut 3 inch circles. Wrap around cannoli metal forms. Seal with water or egg wash just where the overlap occurs. Deep fry in vegetable oil or peanut oil at 375 degrees until deep golden brown. Remove from forms right after removal from frying or else shell will stick to form. Cool completely to room temperature before filling with filling.
Filling: Mix together and pipe with Ziploc bag or piping bag if you have one. If you don’t have ricotta impasata, drain regular ricotta in cheesecloth for 24 hours to remove excess liquid.