Things You'll Need:
- 1 3/4 cup pastry flour
- 1/2 tsp. salt
- 2 tbsp. granulated sugar
- Large bowl
- Pastry blender
- 2 tablespoons butter cut into small pieces
- 1 egg, beaten
- 1/4 c. dry wine or white vinegar
- Floured bread or pastry board
- Plastic wrap
- Rolling pin
- 3-inch diameter round cookie cutter or glass
- Pastry brush
- 1 egg white, slightly beaten
- Cannoli tubes
- Vegetable oil
- Deep frying pot
- Candy thermometer
-
Step 1
Blend together 1 3/4 cups of un-sifted pastry flour, 1/2 tsp. salt and 2 tbsp. sugar in large bowl.
-
Step 2
Use a pastry blender to mix in 2 tbsp. of butter until the flour mixture resembles small peas.
-
Step 3
Stir in 1 beaten egg and 1/4 cups of dry wine, such as marsela, or white vinegar.
-
Step 4
Turn the dough out onto a floured bread or pastry board and knead until the dough becomes stiff. Add more flour as necessary to keep the dough from sticking.
-
Step 5
Cover the dough with plastic wrap and refrigerate for 30 minutes.
-
Step 6
Place the chilled dough back on the floured bread board and roll the dough out to a thickness of 1/4 inch. Cut 3-inch circles from the dough.
-
Step 7
Roll each circle into an oval, approximately 4 to 5 inches in length and 3 inches in width.
-
Step 8
Wrap the oval dough shapes around the cannoli forms. Use the pastry brush to moisten the edges of the cannoli dough where they meet and press lightly to hold the edges together.
-
Step 9
Heat several cups of cooking oil in a pan to 375 degrees. The pan should be large enough to hold at least two or three cannoli forms at a time. The oil should be deep enough to cover the cannoli plus an additional inch over the top.
-
Step 10
Deep fry the cannoli shells until golden brown. Remove from the oil and drain on paper towels or a wire rack.
-
Step 11
Allow the shells to cool and gently slide the forms out of the shells.
