Recipe: Cannoli and Cream Filling

To first answer the question about using cloths pins, i seem to remember t
the answer being yes. But you also can buy a cannoli tube form. I'm sure
in one of those yuppy kina stores.


Cannoli

SHELLS:
3 c. sifted flour Approximately 3/4 c. red wine
3 tbsp. melted butter 1 egg yolk, beaten
1/8 tsp. salt Fat for frying
2 tbsp. sugar


FILLING:
3 c. milk 1 1/2 tsp. vanilla
1/2 c. sugar 1 egg yolk
5 tbsp. cornstarch


Mix flour, butter, salt and egg. Add enough wine to make stiff but
manageable dough. Knead about 15 mins., until dough is smooth and soft,
(add alittle flour if necessary, to prevent sticking.) Roll into a ball
cover and refrigerate 1 hour. Divide dough into 2 parts and roll into
paper thin sheets on lightly floured board. Cut into 4inch circles or
squares.

Place on cannoli tube form corner to corner. Brush corners with slightly
beaten egg yolk to seal. Heat fat tp 390 degrees. Fry 2 or 3 at a time until
golden brown. Drain on paper towles. Cool to touch, and remove tubes.
Cool completely before filling.

Fill just before serving. Will keep for a few weeks if stored in a
cool dry place.

FILLING: Mix sugar, cornstarch, egg yolk together. Scald milk.
Pour mixture and cook over double boiler. DO NOT BOIL. Cool.
Stir in vanilla.

Hope this helps you!!!!!!!!!!!!!!