A delightful twist on the classic cannoli shells, these golden crispy treats are perfect for filling with your favorite sweet or savory fillings.
Combine the flour, shortening, salt, and sugar in a mixing bowl until crumbly.
Use cold shortening for a flakier texture.
Gradually add the white wine to the mixture, stirring until a stiff dough forms.
Add the wine slowly to control the dough's consistency.
Shape the dough into a ball, cover, and let it rest for 1 hour.
Resting allows the gluten to relax, making the dough easier to roll out.
Roll out the dough to 1/8 inch thickness on a floured surface.
Ensure even thickness for uniform frying.
Cut the dough into 5x5 inch squares.
Use a ruler for precise measurements.
Wrap each square around a cannoli tube, sealing the edges.
Seal the edges well to prevent them from opening during frying.
Heat the oil in a deep fryer to 375°F (190°C).
Use a thermometer to maintain the correct temperature.
Fry each cannoli shell until golden brown, then remove and drain on paper towels.
Fry in small batches to maintain oil temperature.
Carefully remove the cannoli shells from the tubes and let them cool completely.
Twist gently to avoid breaking the shells.
Fill the cooled shells with your desired filling and serve.
Fill just before serving to keep the shells crispy.
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