Italian Cannoli Recipe

Directions

• Make shells:
• Sift flour, sugar, salt, and cinnamon together in a medium bowl. Cut in butter and mix with your hands until crumbly.
• Make a well in the center and add orange juice, egg, and vanilla.
• Mix with a fork until the dough becomes stiff, then finish kneading it by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• Place about a quarter to a half of the dough on lightly floured work surface (leave remaining dough in fridge until ready to use).
• Roll dough with rolling pin until thin (about 1/4-inch thick or less).
• Using a floured 4-inch round cookie or biscuit cutter, cut out dough into circles. Repeat rolling and cutting with remaining dough.
• Wrap one dough round around a metal cannoli tube one at a time. Seal the overlapping dough edge with remaining beaten egg and press dough together gently to seal.
• Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C).
  
• Fry shells on the tubes in hot oil, a few at a time, until golden, about 2 to 3 minutes. Use tongs to turn as needed. Remove shells carefully using tongs, and place them on a cooling rack set over paper towels.
• Cool just enough that you can handle the tubes, then carefully twist the tube to remove the shell.
  
• Stuff the cannoli shells with your favorite cream filling.
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