Cannoli Shells (Squacci Canola) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups sifted Robin Hood flour, 1/2 tsp. salt, 2 tbsp. sugar, 1 egg, slightly beaten, 2 heaping tbsp. Crisco or butter, 4 tbsp. water, 1/4 cup dry wine or red wine vinegar (mix with water in a separate bowl), 1/2 tsp. cinnamon, Crisco Canola Oil
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Directions: |
Directions:Place flour, sugar, salt and cinnamon in bowl, mix well. Add Crisco and mix well with a whisk until there are no lumps. Last add to bowl mix of wine/water and egg. Be sure not to combine these two before you put them in a bowl, or your dough will be very hard. Let dough stand for 15 minutes in a bowl. Knead very well on a board. Roll out cannoli with rolling pin very thin, more long than wide, about 4.5" by 4.5". When you wrap the shells around the sticks, use water or egg on flap to help hold them together when you fry them. Wrap very loosely on rod. Fry in canola oil about 1.5" deep. When one side is light brown, use two forks to flip it over. Be careful not to have the burner on too high or you will burn your oil (it will get very dark). You should get 20 or so shells out of one batch of dough. The shells can stay unrefrigerated in a taped paper bag for a few months without spoiling. Eat shells the same day you fill them, or else they will get very soggy. |
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Number Of
Servings: |
Number Of
Servings:20 shells |
Personal
Notes: |
Personal
Notes: Grandma stated it is very important you use only the brand names specified above. Thanks Grandma for the wonderful recipe! We miss you!
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