1 3/4 c. all-purpose flour
1 tbsp. granulated sugar
1/4 tsp. salt
2 tbsp. butter, softened
1 egg
4 to 5 tbsp. white wine vinegar
1 egg white
Vegetable oil
2 c. ricotta cheese
1/3 c. granulated sugar
1 tsp. ground cinnamon
1 tsp. vanilla
Chopped pistachio nuts
Powdered sugar

1. Combine flour, 1 tablespoon granulated sugar and the salt in medium-size bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg and 4 tablespoons of the vinegar; mix with fork until consistency of pie pastry. Add more vinegar a few drops at a time if dough is too dry. Roll dough between hands into ball. Invert bowl over dough; let rest 15 minutes.

2. Divide dough into quarters. Roll each quarter on lightly floured surface as thin as possible, keeping remainder of dough covered. Cut dough into 4 1/2 inch circles. Wrap each circle around cannoli form, sealing edges well with egg white.

3. Heat vegetable oil (2 inches) in heavy pan to 400 degrees. Fry dough around form until golden, about 2 minutes. Drain on paper toweling. Remove cannoli forms after shells have cooled, about 1 minute. Cool completely before filling.

4. Combine ricotta cheese, 1/3 cup granulated sugar, the cinnamon and vanilla; mix well. Fill each shell with cheese mixture using a narrow metal spatula. Dip ends of each filled shell in chopped pistachio nuts. Dust with powdered sugar just before serving.