|Fat||2 Tablespoon (For Frying)|
|Pistachio nuts||1⁄4 Cup (4 tbs), chopped|
|Confectioner’s sugar||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs), sifted|
|Egg||1 , beaten|
|White wine||4 Tablespoon|
1)In a bowl, sift together flour, cinnamon, salt and sugar.
2)Then, cut in butter.
3)Add egg, water and wine and stir until stiff dough is formed.
4)Knead it on a lightly floured board until soft and smooth.
5)Divide dough in half and chill for 30 minutes.
6)Roll each half out to 1/8 inch thickness. Cut into 4-inch squares.
7)Wrap each piece around aluminum tubes or wooden sticks about 1/2 inch thick and 6 inches long.
8)Then, press edges together to seal, but do not press dough firmly against tube.
9)In a pan, heat fat and drop the strips in to it and cook until dark brown.
10)Remove cannoli carefully from sticks and cool.
11)Serve the Italian Cannoli filled with sweet or savory filling of your choice.
If you have no aluminum tubes, 6-inch lengths of a thin broomstick work very well for wrapping.