Cannoli

"When I moved, it was much to my dismay that I discovered no one here even knew what a cannoli was! This recipe I got with my cannoli tubes when I couldn't stand it any more and needed to make some."
 
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Ready In:
2hrs 35mins
Ingredients:
9
Yields:
8 cannoli
Serves:
6-8
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ingredients

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directions

  • For pastry, cut shortening into flour mixture until it resembles coarse crumbs.
  • Fold in sugar and cinnamon.
  • gradually add wine, a few drops at a time.
  • Add egg.
  • Mix until pastry holds together ( a few extra drops of wine may be needed(.
  • Form into a ball, cover and refrigerate 1 to 2 hours.
  • Divide dough into quarters.
  • On lightly floured surface, roll out dough as thin as possible (about the thickness of a dime). Using a piece of cardboard as a guide, cut out an oval shape 4 or 5 inches long out of the dough.
  • Loosely wrap each dough piece around metal cannoli form and seal the edges with a little milk or beaten egg white.
  • Deep fry in 2' deep olive oil. Remove when golden brown, drain and cool.
  • Mix together filling ingredients, spoon into a plastic zippered bag. Cut off a corner and squeeze into shells.
  • Garnish as desired.

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RECIPE SUBMITTED BY

I grew up about an hour north of New York City in Connecticut, but have moved to a small town in Northern British Columbia to be with my husband. What I miss most about home is all the food variety, so I have set out on a personal quest to recreate all the tastes I miss from home.
 
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