2 cups of flour

1 tbs granulated sugar

¼ tsp salt

1 tbs + 2 tsp unsalted butter (cut into small pieces)

1 egg yolk

½ cup dry white wine

Plus+

1 quart of canola oil

Flour for rolling

1 egg lightly beaten (egg wash)

1. Sift the flour, sugar, and salt together in a medium bowl.
2. Add the butter, smushing between your fingers until the mixture is sandy.
3. Add the egg yolk and wine and mix until the dough is smooth.
4. Wrap this in plastic wrap, squishing out any extra air.
5. Rest in the fridge for 5-10 minutes
6. Heat enough canola oil in a heavy bottom pot to be able to submerge the cannoli. Heat the oil to 350 degrees Fahrenheit.
7. Sift a layer of flour onto your counter and flour a rolling pin
8. Roll the dough out to 1/8 inch thick
9. Cut the dough into 4-inch rounds. (Alex says you should end up with about 24, hmm…I think I got a dozen, maybe mine were thicker?)
10. Wrap each circle around a cannoli mold, using a little of the egg wash on the ends to seal it shut so it won’t fall off the mold
11. Flare the edges out from the mold so that the oil can get in to cook them.
12. Use a pair of tongs to hold the edge of the mold to lower it in the oil.
13. Cook until crispy for 2 to 3 minutes. *Here I insert a helpful tip.  Keep your instant-read thermometer nearby if you don’t have a fryer, it is very easy for the temperature to continue to increase and overcook your cannoli.  Likewise, it’s easy to turn the heat down a little too far or for just the process of cooking the cannoli to lower the oil temperature.  We had some casualty cannolis as a result.*
14. Remove the cannoli carefully from the oil.
15. Holding the mold in one hand with the tongs double a dish towel and grip the cannoli shell with the other and carefully slide it off the mold.
16. Repeat until you are done!