Description:

Italian pastry shells to hold filling.

Source:

Sonia719

Serves/Makes:24

Ingredients

• 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

Preparation

• 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.

Comments

See recipe for cannoli filling.