Fisto2

Instructions

Shell making:

1. Mix all the ingredients together except the egg till they form a small ball.
2. Add the egg to the mix and slowly add the water/wine till you get the dough.
3. Refrigerate the dough for about ~3 hours.
4. Roll it thin.
5. Use a cup or a glass to cut the rolled dough.
6. Wrap the cut circles around the tube and seal the edge with some water.
7. Fry the cannoli shells in the tubes in oiluntil deep golden brown.
8. Pull the tubes from oil and slide the shell off the tube.
9. Place the shells on paper towel to soak up extra oil and cool down.
   

   Filling:

10. Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch.
11. Add cornstarch/milk mixture when milk comes to a boil.
12. Mix until thick while stirring continuously.
13. Refrigerate for about 20 minutes.
14. Add the vanilla and stir it with the mixture.
    

    Finishing:

15. Use a cake decorator’s bag to fill the shells, and dip the ends of the filled cannoli shells into the nuts or chocolate mixture.

    Enjoy!