Cannolis

Ingredients

Shells:

  • 4 cups of flour
  • 1/2 cup of shortening
  • 3 tablespoons of sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/4 cup vinegar
  • 1/4 cup water
  • 2 eggs
  • Corn oil for deep frying

    • Cream Filling:
  • 1 quart of half and half cream
  • 1/2 cup plus 2 heaping tablespoons of sugar
  • 1/2 cup plus 2 heaping tablespoons of cornstarch
  • 1 stick cinnamon
  • 1/2 cup mini chocolate chips
  • Garnishings
  • Powdered sugar
  • Chopped almonds
  • Maraschino cherries

    • Directions
    shells
  • Blend the flour, sugar, cinnamon, salt and shortening together in a large mixing bowl.
  • Slowly stir in the eggs, vinegar, and water into the flour blended mix.
  • Turn the dough onto a lightly floured surface
  • Cover the dough and refrigerate for at least 30 minutes.
  • Roll out the dough onto a lightly floured surface with a rolling pin
  • Cut the dough into 5 inch
  • Roll the pieces loosely around the cannoli tube until each piece slightly overlaps the opposite edge.
  • Heat the oil in deep fryer to 360° F/182ēC.
  • Remove each cannoli shell and tube from the deep fryer

    • Cream Filling
  • Mix the cornstarch and sugar together in a medium mixing bowl.
  • Heat the half and half in top of double boiler over direct heat, and stir in the sugar and cornstarch gradually.
  • Remove from the heat.
  • Mix mini chocolate chips into cream filling once completely cooled.
  • Cover the cream filling with plastic wrap tightly and refrigerate until ready to serve.
  • Fill the cannoli shells with the cream filling using a pastry bag.
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