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- Italian pastry shells to hold filling.
- 2 cups (475 ml) flour
- 1/4 tsp (1 ml). salt
- 1/4 cup (60 ml) sugar
- 2 tbsp (30 ml) butter
- 2 eggs
- 1 tbsp (15 ml) white vingar
- 1 tbsp (15 ml) water
- 1 egg yolk
- vegetable oil for frying
- Sift flour, salt and sugar together in a bowl.
- Cut in butter until mixture is coarse.
- In a small bowl, combine the 2 eggs, vinegar and water and blend well.
- Add to flour mixture and mix well with a fork until smooth.
- Turn on to a floured board.
- Divide dough in 24 pieces.
- Roll each piece in a 5 inch round shape about 1/8 inch thick.
- Roll each around a cannoli tube to fit tightly (Cannoli tubes are metal tubes about 4 incles long and about an inch in diameter).
- Seal edges with slightly beaten egg yolk.
- Heat oil in a heavy sauce pan to 375 degrees (200 C.).
- Fry (do not remove from the tubes when frying)turning occasionally, until golden brown about 3 to 4 minutes.
- Remove from oil with a spoon and drain on paper towels.
- Cool slightly before removing from the tubes.
- Fill with the cannoli filling when shells are completely cooled.
- See recipe for cannoli filling.
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