How to Make 

Cannoli with Pastry Cream Filling

Here's what you need:

For the pastry cream – 4 cups whole milk – 1 tsp. vanilla extract – 3 inch strip of lemon    zest – 8 large egg yolks – 1 cup granulated sugar – 1 cup all-purpose flour For the shells – 2 cups All-purpose flour – 1 tbsp. granulated sugar – 1 large egg – ¼ cup red wine – 1 tbsp. vegetable oil – 3 tbsp. milk – 1 egg white  – vegetable oil, for frying

Combine the flour; sugar; milk; red wine; oil and egg and shape into a dough. Divide into 4 pieces

Roll each piece of dough through a pasta roller until very thin (second to last setting).

Wrap each piece of dough around a cannoli mold and seal both ends with egg white.

Deep fry until golden and crisp. Let cool before filling.

Use a pastry bag or freezer bag with the tip cut off to pipe cooled pastry cream into the cannoli shells.

Dust with powdered sugar and top each end with chopped pistachios and grated chocolate (optional).


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