I’ve been making Cannoli’s for a long time now. A while back  back I tried out the basic five recipes for Cannoli’s. Some forking fell apart. One came out too hard and thick. Some seemed good but got baked on to my cannoli tubes. None of those were perfect and sometimes the batter was so dry you couldn’t make a dough out of it. I figured out how to do them best learning a little from all the recipes so I made my forking own recipe.

Ingredients (will make about 18 smaller sized shells)

1 cup flour

1 tablespoon butter

1 tablespoon sugar

pinch kosher salt

about 1/8 cup water

about 1/8 cup wine

about 1 beaten large egg white (use 1/2 in recipe and half to seal)

A little extra flour for dusting your rolling pin and table or mat.

Mix up butter and sugar together. (doesn’t need to be creamed) Add flour and salt then combine. Add wine and water mix well. You will need to add about 1/2 of one large beaten egg white to form the dough. Mix well and let rest 1/2-1 hour.

Roll out thin. Either cut into desired sized squares or cut in desired sized round shapes. I find it easiest to pinch off maybe a scant teaspoon size of dough and roll it out in sort of a round shape on a dusted silicone mat.

Apply loosely to tube.

Use remaining 1/2 beaten egg white to seal shells together on tube.

Deep fry at 350 degrees in a neutral oil until crisp and desired color.

 

When cool remove from tube.

When still warm dust the shells with powdered sugar.

I recommend filling with home made ricotta cannoli filling. Other options are ice cream or whipped cream mixed with custard.

Since you fired up the fryer you might as well make potato or vegetable chips.