Cannoli Shells Like A Pro Recipes

Steps:

• Mix together flour, shortening, salt and sugar.
• Add enough wine to make a stiff but workable dough.
• Roll dough into a ball and let it stand for about 1 hour.
• Roll dough out 1/8 inch thick.
• Cut rolled dough into 5x5 inch squares.
• Place a cannoli tube across dough square on an angle (from top left corner to bottom right corner).
• Wrap one corner around the tube, then the other (which should overlap the first).
• Press together to seal seam.
• Fry in deep fat, one at a time, until deep golden brown.
• Carefully remove fried cannoli shell from tube.
• Cool completely before filling.
• ***Cannoli tubes are usually made from sheet aluminum and should be 8 inches long by 1 inch in diameter.

Steps:

• Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
• Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
• Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together.
• Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.
• Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
• Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.

Steps:

• In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
• Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
• Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.