Cannoli III
I purchase my cannoli shells from an Italian Deli when I’m in a rush. To ensure that the filling lasts longer, I drain my ricotta in a strainer that is lined with cheese cloth. Very tasty, and you can adjust the amount of chocolate chips to suit your tastes.
Stir the flour, sugar, salt, cinnamon, and nutmeg in a medium bowl.
Shortening and egg white should be blended in.
Until the mixture forms a ball, gradually add the red wine, one tablespoon at a time.
Bring the dough together by sufficiently kneading it.
For 30 minutes, cover and allow to rest.
the deep-oil fryer’s to 375 degrees Fahrenheit (190 degrees C).
Divide the dough in half.
The dough should be rolled out to a thickness of 1/8 inch on a lightly dusted surface.
Make ovals that are 4 inches long.
Place a cannoli tube lengthwise on the oval, roll it up with the edges overlapping, and seal with an egg white dab.