Ingredients
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1 1/3
-
1
-
1
-
1/2
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-
-
-
-
-
-
-
-
-
-
Directions
Cannoli Shells,This is the “old family recipe” that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710.,Help me! So, my dough was far too fragile. Itd break apart and shred when Id try to form them around the molds. I kneaded it for a good 15 minutes, added flour as needed, after letting it rest overnight in the fridge. Really stretchy and too elastic. Any pointers?,I looked at several recipes and liked the addition of shortening in this one. Two tips: 1- after I fried the shell, I removed the tube and fried the shell for another few seconds to get the inside more golden. 2- used my pasta machine to roll the dough.
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Steps
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1
Done
|
Mix Together Flour, Shortening, Salt and Sugar. |
|
2
Done
|
Add Enough Wine to Make a Stiff but Workable Dough. |
|
3
Done
|
Roll Dough Into a Ball and Let It Stand For About 1 Hour. |
|
4
Done
|
Roll Dough Out 1/8 Inch Thick. |
|
5
Done
|
Cut Rolled Dough Into 5x5 Inch Squares. |
|
6
Done
|
Place a Cannoli Tube Across Dough Square on an Angle (from Top Left Corner to Bottom Right Corner). |
|
7
Done
|
Wrap One Corner Around the Tube, Then the Other (which Should Overlap the First). |
|
8
Done
|
Press Together to Seal Seam. |
|
9
Done
|
Fry in Deep Fat, One at a Time, Until Deep Golden Brown. |
|
10
Done
|
Carefully Remove Fried Cannoli Shell from Tube. |
