Miniature Cannoli (Cream-filled Pastries)


1-1/2 cups all-purpose flour
3/4 cup solid vegetable shortening, chilled
1-1/2 tablespoons sugar
3 ounces cold water, or as needed
3 ounces milk, or as needed
Crisco oil, for deep-frying


To Make Dough: In a mixing bowl or food processor, cut together flour, shortening, and sugar until mixture is crumbly. In a small cup, stir together water and milk; then add just enough of the liquid mixture to form a soft, but not wet, dough. On a lightly floured surface, roll dough out very thin (no more than ⅛-inch thick): Cut with a serrated pizza cutter or a knife into 2-½x3-inch rectangles.

To Fry Dough: Heat oil in a large pan until hot but not smoking (a small piece of dough should sizzle gently when placed in the oil). Wrap each rectangle of dough around the metal cannoli forms, placing one corner of the dough in the center of the tube, moistening it with cold water or beaten egg white, and bringing opposite corner up and over to seal. Gently hold the corners of the dough together with tongs and immerse the dough in oil, holding until the corners seal (a few seconds). Fry until lightly golden and cooked through (usually in about 3 minutes). Lift out cannoli, draining excess oil back into the pot, and very gently slide off tube form, using tongs or a paper towel. Drain on paper towels and continue until all cannoli are fried. (These pastries can be stored at room temperature in an airtight container; change paper towel every couple of days.)




Makes about 2 dozen.

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