INGREDIENTS

• 1 3/4 cup flour
• 2 tbsp. granulated sugar
• 2 tsp. grated lemon peel
• 2 tbsp. cold butter
• l large egg
• 6 tbsp. of Marsala wine
• Oil for deep frying

OTHER ITEMS

• A pasta machine
• Cannoli shell molds (hollow metal tubes)
• Cannoli filling (see recipe on this website)
• Plastic wrap (Saran Wrap or similar)

 

METHOD

Mix flour, sugar, lemon peel in a bowl. Cut-in the butter and mix till crumbly (resembling a pie crust pastry dough). In a separate bowl beat egg and wine together. Pour into the dry flour mixture and knead till it comes together in a ball. Dough is dense and stiff (similar to cavatelli dough).

Wrap in plastic wrap and refrigerate for at least 1 hour.

Divide the dough in small sections and roll dough through the flat part of the pasta machine to desired thickness. Cut in squares. Roll each square around the tin Cannoli shell molds. Roll loosely or they will stick.

Deep fry in oil to golden brown. Cool shells. Do not cover in air-tight container or they may get soggy.

Stuff with cannoli filling.

– Annie Kachurek