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Ingredientes
Direcciones
- Sift the flour and add in sugar and salt. Make a well in the center, add in the sherry and work to a smooth, fairly stiff dough (add in a little more sherry if necessary).
- Knead the dough on a lightly floured board for 10 min till smooth and elastic. Cover and refrigeratein the refrigerator for 2 hrs.
- Remove from the refrigerator and allow dough to reach room temperature.
- Roll as thinly as possible and cut into 3 1/2 inch circles. Roll circles around the tubes, moisten the edges with water and press down to firmly seal. Turn out ends of dough so as to flare slightly.
- Heat the deep fat to 350 - 375 F and fry several cannoli at a time in a fry basket till golden (takes about 1 minute). Lift out and drain on paper towels and remove cannoli tubes.
- Use your favorite filling to stuff the cannoli.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 304g | |
| Calories 922 | |
| Calories from Fat 15 | 2% |
| Total Fat 1.84g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1174mg | 49% |
| Potassium 283mg | 8% |
| Total Carbs 180.39g | 48% |
| Dietary Fiber 5.1g | 17% |
| Sugars 32.57g | 22% |
| Protein 19.55g | 31% |
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