Sicilian Fried Stuffed Pastries
|All purpose flour||4 Cup (64 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Shortening/Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
1. Mix flour, sugar, and salt in a bowl. Cut in butter, then add egg yolks. With a fork, stir in wine, 1 tablespoon at a time, until dough clings together. Form into a ball, cover, and let stand about 30 minutes.
2. Roll dough paper thin on floured board and cut 4-inch circles. Wrap circles around metal cannoli tubes, turning each end back to flare slightly. Fry a few at a time in deep fat until golden, about 1 minute. Remove with tongs and drain on paper towels. Carefully slip out tubes after about 5 seconds. Cool shells.
3. Before serving, force filling into cannoli shell through large pastry tube. Sift powdered sugar over pastry shell and garnish filled ends with chopped candied fruits, coarsely grated chocolate, or chopped nuts.