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Cannoli Shells




Source of Recipe


Exported from MealMaster


List of Ingredients




1 1/2 c Flour
1 tb Sugar
pn Salt
1/2 c Dry red wine OR
-dry Marsala
Oil for frying


Recipe



Sift together sugar, flour and salt. Work the wine in gradually, kneading to a soft dough. Roll out on a floured surface to 1/8-inch thickness, and cut out five-inch discs. Wrap each disc around a cannoli form, sealing the edge with egg white.

Heat oil, five inches deep, in a small, deep saucepan, and fry one at a time until golden and crisp. Remove with tongs, let oil run off, and drain on a paper towel. Let the pastry cool slightly, then slip it carefully off the form.

NOTE: Shells will keep for a week or two in a sealed container, so they can be made ahead.