Cannoli

1. 1

   For pastry, cut shortening into flour mixture until it resembles coarse crumbs.

2. 2

   Fold in sugar and cinnamon.

3. 3

   gradually add wine, a few drops at a time.

4. 4

   Add egg.

5. 5

   Mix until pastry holds together ( a few extra drops of wine may be needed(.

6. 6

   Form into a ball, cover and refrigerate 1 to 2 hours.

7. 7

   Divide dough into quarters.

8. 8

   On lightly floured surface, roll out dough as thin as possible (about the thickness of a dime).

9. 9

   Using a piece of cardboard as a guide, cut out an oval shape 4 or 5 inches long out of the dough.

10. 10

    Loosely wrap each dough piece around metal cannoli form and seal the edges with a little milk or beaten egg white.

11. 11

    Deep fry in 2' deep olive oil.

12. 12

    Remove when golden brown, drain and cool.

13. 13

    Mix together filling ingredients, spoon into a plastic zippered bag.

14. 14

    Cut off a corner and squeeze into shells.

15. 15

    Garnish as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.