How do i make italian cannoli pastry?
ITALIAN PASTRY CANNOLI SHELLS 2 c. flour 2 tbsp. shortening 1 tsp. sugar 1/4 tsp. salt 3/4 c. Marsala, Burgundy or Chablis wine Combine flour, shortening, sugar and salt and wet gradually with the wine. Knead together with fingers until a hard dough is formed. Form into a ball, cover with a cloth and let stand for about an hour. Cut dough in half and roll 1/2 of the dough into a thin sheet about 1/4 inch thick or less and cut into a 4 inch square. Place a metal tube diagonally across each square from one point to another, wrapping dough around by overlapping the other two points, sealing the overlapping points with a little egg white. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop 1 or 2 tubes at a time into the hot oil and fry gently on all sides until dough acquires a golden brown color. CANNOLI FILLING: #1 Easy way out!: 2 lbs. of Ricotta (must be dry) 2 (8 oz.) pkgs. cream cheese 1 c. confectioners sugar 2 tsp. cinnamon oil 1 tsp. vanilla 2 oz. of miniature
