Cannoli's w/ Sweet Cream Cheese Filling

I have always wanted to try my hand 

at making Homemade Cannoli's.

These are a very popular Italian

dessert "cookie".

Although some claim they

are a pastry....I am not sure just

who is right, all I DO know

is they are Flipping GOOD!

Don't let the lengthy post fool you,

they are very simple to make.

I am pretty sure once you actually make

them for yourself, you will be asking

why you thought they were so hard

in the first place! 

Homemade Cannoli Shells

4 C. All purpose Flour

1/2 C. Sugar

1 tsp. Cinnamon

1 tsp. Vanilla Powder or Extract

3/4 C. White Vinegar

1/4 C. Shortening or Lard

1 Whole Eggland's Best Egg

2 Egglands Best Egg YOLKS*

*reserve Whites to seal dough*

Oil for frying

Start by heating your oil to 350F

And grease your forms~ set aside.

In a bowl cut shortening into flour,

using a pastry blender. Then add in

sugar, cinnamon and vanilla and mix.

Make a "well" in the center of the mixture

pour in the vinegar, whole egg plus the 2 yolks.

Blend together. Dough will be a little dry.

Knead together with your hands to soften.

Divide dough into thirds, making sure to wrap

each portion in plastic wrap to keep

from drying out.

Roll out one section at a time into a "rope".

Pinch off small almond size pieces.

Roll out on a lightly floured surface into

the desired size ovals.

Wrap each piece around greased

form. You can use the reserved egg

white to seal the dough together.

**make sure you do NOT let the egg white 

touch the form. It will seal the dough to the form,

and you would have to break it to remove it from the form.

Place 3-4 shells/forms into the heated oil

at a time. When the dough turns a golden

brown they are done, it does not take long.

You need to also turn them while they

fry so they will brown evenly.

Then remove shells and place on 

paper towels to drain.

Let them cool enough for you to lightly

twist them off the form. If the inside of

the shell is "white" it means the outside

cooked to fast, lower the temp. on the oil.

Repeat until you have all the dough

formed into shells.

Once the shells are completely cooled

you can fill them or freeze until

you are ready to use.

(I froze them for up to 3 weeks and they were fabulous)

Now we are ready to Fill:

Sweet Cream Cheese Filling

1 (8 oz.) Cream Cheese~softened

1 (14 oz.) Sweetened Condensed Milk

2 TBSP. Lemon Juice

1 (3.4oz.) Instant Vanilla or Chocolate Pudding

1 (8oz.) Whipped Topping~thawed

*Mini Chocolate Chips, Course Sanding Sugar,

Pistachio's ~Optional

Blend together and chill

well before piping into shell's.

Finish each shell off by "dipping"

each end into desired toppings.

Time to celebrate!,

Lark