Cannoli
An Italian must. These are so good I found myself eating them without the filling.
| Category: | Sweets |
Ingredients
Pastry
| 250 g Frankie's Gluten-Free All-Purpose Flour blend (plus more for dusting) |
| 1 LG egg |
| 1 tsp ground cinnamon |
| 50 g white granulated sugar |
| 50 g butter, melted |
| 35 ml Marsala or red wine |
Egg wash
| 1 LG egg |
Cannoli Directions
In a heavy bottom pot pre-heat vegetable oil to 365F/180C.
In a small bowl, beat an egg. Set aside.
Combine flour, egg, cinnamon, sugar, butter, and wine into mixing bowl and blend until well incorporated.
Roll dough out onto a well floured surface. This needs to be rolled to thinner than a pie crust. Then using a 3 inch circle cutter cut out rounds.
Take one circle and wrap pastry around a cannoli tube (you may have to stretch the pastry just slightly to get it to fit on the tube properly). Then using the beaten egg wash lightly wet the seam to hold it together.
Using a label slowly dip the cannoli into the heated oil and let cook until golden.
Note: If you don't have cannoli tubes you can use dowel or bamboo (just make sure that it is very clean and sterilized.