Mayme's Canolli

Dough for Canolli Shells

1 level cup flour, 2 Tablespoons Sweet Vermouth, 3 Tablespoons veg. oil, 4 Tablespoons water and a pinch of salt. Mix into soft dough. Take peices the size of a walnut and roll out in circles; adding flour as you roll, to prevent sticking. Arrange pastery circles, loosley around canolli metal tubes or cut-up dowels. Seal with a little water. Drop into hot vegetable oil> (DEEP FRY) until lightly browned and bubbly. Remove from deep fryer and place on brown paper. Let cool and store shells in clean layers of brown paper to remove excess oil, until ready to use. Will keep fresh for about 2 weeks. This little ball of dough will make about 22-25 shells.

Canolli filling

3 pounds of Ricotta cheese

1/2 box powdered sugar

1/2 - 1 teaspoon cinnamon

1 teaspoon vanilla

1 milk chocolate bar slivered in pieces or 1/2 cup minny chocolate chips

1 circle of each: candied pineapple, red & green

1 small container of candied citron (cut into tiny pieces)

Beat the ricotta cheese until smooth. Add powdered sugar, cinnamon and vanilla. Whip until light and fluffy. Fold in candied fruit and chocolate pieces. Fill the shells with this mixture. Dip each open end in the crushed pistachios or extra crushed chocolate pieces. Serve immediately. Only fill enough shells that you need. ENJOY!