Mix flour, cocoa, sugar, salt and baking powder. Work in the
shortening and add wine a little at a time; knead well. Take a piece
of dough the size of a nickel and roll it very thin, and put this
loosely around a cannoli tube, and pinch ends together.Deep Fry in
shortening or Crisco and when nicely browned, remove carefully
and place on brown paper to cool. Carefully remove tubes from
cannoli by pushing gently through so as not to break the pastry
Bring milk to boil over low heat (a double boiler may be used, or
use a metal bowl over a saucepan).Mix cornstarch and sugar until
combined, then stir in the milk and vanilla. Allow to cook for 30
minutes then set aside to cool. This will make a custard.Beat the
cheese until creamy, add cornstarch custard (prepared above), and
ground chocolate. Beat until fluffy. Fill the pastry shells on both
ends, then dip ends in ground pistachio nuts and dust with
powdered sugar.Cannoli can be kept indefinitely in a cool place and
filled as needed.
Originally Submitted
2/21/2015
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