CANNOLLI

Cannolli

3 C. Flour

½ tsp. Cinnamon

3 Tbsp. Crisco

½ C. White Wine

1 Egg

Mix flour, cinnamon and Crisco, mix with both hands until it resembles coarse meal. Add egg and wine a little at a time until dough leaves the bowl. Make a ball, roll out and cut round circles with a coffee can top or Crisco top. Wrap the circles of dough around cannolli tube and seal together with egg whites. Fry in hot oil.

Cannolli Cream

¾ C. Sugar

7 Tbsp. Cornstarch heaping

2 Egg Yolks

1 Large Piece of Lemon Rind

1 qt. Cold Milk

Chocolate shaved

Cinnamon

1 tsp. Vanilla

Ground Almonds

Put sugar, cornstarch, egg yolks, lemon rind and milk in saucepan. Cook over low heat until thick and smooth ( add 3 more tablespoons of cornstarch if not thickening). Stir, when thick remove lemon peel and place filling in refrigerator over night to cool. The next day add shaved chocolate, ground almonds, cinnamon and vanilla to cooled filling. Whip with fork or beater until smooth. Fill shell with filling and dunk each end in nuts or chocolate pieces and sprinkle tops with powdered sugar

Connie Quoziente