Cannoli Shells - 2 Recipe - Cooking Index
Cannoli Shells - 2 Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | Flour |
| 1 teaspoon | 5ml | Cocoa - unsweatened |
| 3/4 teaspoon | 3.8ml | Coffee powder - instant |
| 1 tablespoon | 15ml | Sugar |
| 1 | Salt | |
| 1 tablespoon | 15ml | Butter |
| 1/4 cup | 59ml | White wine |
| 1 | Egg white - beaten |
Mix flour, cocoa, coffee, salt, and sugar. Make a well in the center and add butter. Knead the butter into the flour, adding a little white wine to make a soft dough. Work pastry some minutes and make it into a ball. Wrap in a towel and let it rest an hour.
Grease pastry tubes. Remove dough and roll it very thin (a pasta machine works well for this). For 6 inch long tubes, cut out circles about 4" and stretch them with the rolling pin into ovals. Place a tube lengthwise on each circle of dough and roll the pastry around it overlapping the edges slightly. Stretch the dough at each end a little to widen the openings. Brush beaten egg white over the overlapping edges so they will not open during cooking.
Place deep-fat fryer with abundant cooking oil on a lively flame and when very hot put no more than 2 shells in at a time and fry until golden brown. Drain. When they have cooled somewhat, remove the tubes and allow to cool.
When the shells are completely cool, fill and sprinkle with powdered sugar. Serve immediately.
Notes: Instead of instant coffee, try an equal amount of very finely ground coffee.
Source:
Emeril Lagasse
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