Cannoli II

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 eggs
• 1/2 cup white sugar
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 tablespoon distilled white vinegar
• 3 tablespoons cold water
• 2 cups ricotta cheese
• 1 cup white sugar
• 1/4 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1/2 cup candied cherries (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the eggs, 1/2 cup white sugar, melted butter, vegetable oil, ground cinnamon and distilled white vinegar until smooth.

2. Stir the flour and baking soda into the wet mixture, then add the cold water a tablespoon at a time until a soft, pliable dough forms. Cover and rest 15 minutes.

3. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet. Roll the dough thin and cut about 24 rounds, roughly 4 inches across.

4. Wrap each round around a cannoli tube, sealing the edge with a dab of water. Place seam side down on the baking sheet.

5. Bake 10 to 12 minutes until golden and crisp. Cool 5 minutes, then carefully slide the shells off the tubes and let them cool completely.

6. Beat the ricotta cheese, 1 cup white sugar and vanilla extract until smooth. Fold in the semisweet chocolate chips and refrigerate the filling for 30 minutes.

7. Just before serving, pipe or spoon the chilled filling into both ends of each cooled shell.

8. If using, chop the candied cherries and press them onto the filling ends as a garnish (optional).