|Vegetable oil||2 Cup (32 tbs) (For deep frying)|
|Whole wheat pastry flour||1 Cup (16 tbs), sifted|
|Unbleached white flour||3⁄4 Cup (12 tbs), sifted|
|Ground cinnamon||1 Teaspoon|
|Wine vinegar||3 Tablespoon|
|Honey||1 Tablespoon, warmed|
|Egg||1 , beaten|
|Ricotta cheese||3 Cup (48 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Orange rind||1 Teaspoon, grated|
|Egg white||1 , beaten|
|Coconut sugar||1 Tablespoon|
|Chopped pistachio nuts||1⁄4 Cup (4 tbs)|
To make the pastry: Sift together whole wheat flour, unbleached white flour and cinnamon into a medium-size bowl.
Cut in butter until mixture resembles meal.
In a small bowl, mix together vinegar, water, honey, and egg.
Pour into flour mixture and blend until dough comes away from sides of bowl.
If dough is too moist, add a little more flour.
If too dry, add a little water.
Knead dough until smooth, about 5 minutes.
If desired, dough can be made in a food processor, in which case processing the dough for 30 seconds will substitute for kneading.
Wrap dough with plastic wrap, and chill for 20 minutes.
To make the filling: Mix together ricotta, 1/3 cup honey, vanilla, and grated orange rind in a medium-size bowl.
Cover, and refrigerate until needed.
Divide dough into fourths.
Roll out one-fourth of the dough into an 8 X 8-inch square.
Cut dough into 4 4-inch squares.
Roll each square around a cylinder, beginning with a pointed end.
Brush the final point with egg white before wrapping to seal it well.
Repeat with another fourth of the dough.
In a large heavy saucepan, heat 2 inches of vegetable oil to 375°F.
Fry cannoli, 2 or 3 at a time, until golden on all sides.
Drain on a wire rack over paper towels.
When 8 are cooked, reduce heat under oil.
When cannoli are cool enough to handle, wrap your hand around each one, and pull it off the cylinder.
Place cannoli on another wire rack to cool completely.
Roll and form the remainder of the dough the same way, using the same molds.
Reheat oil, fry, drain, and unmold.