Cannoli Recipe

Combine ricotta, 1 cup granulated sugar, and vanilla. Depending on firmness of cheese, stir or beat till smooth. Fold in chocolate. Cover; chill. Combine flour, 1/4 cup granulated sugar, cinnamon, and salt. Cut in shortening till mixture resembles small peas. Combine eggs, water, and vinegar; add to flour mixture. Stir till dough forms a ball.
Divide dough in half. On lightly floured surface roll each half to slightly less than 1/8-inch thickness. Using a knife and paper pattern, cut dough into ovals 6 inches long and 4 inches wide. DO NOT REROLL TRIMMINGS. Beginning with long side, roll dough loosely on cannoli tubes. Moisten overlapping dough with egg white; press gently to seal. Fry in deep hot oil(375 degrees) for 1 to 2 minutes. Drain. When cool enough to handle, remove cones from tubes and cool. Cool tubes before reusing. Up to 1 hour before serving, fill cones using a pastry tube to force cheese mixture into cones. Sift powdered sugar atop.