1/2 cup of wine vinegar in 1/4 CUP water (room temp)
2 heaping tbsp Crisco
2 tbsp sugar
1/2 tsp salt
1 heaping tsp cinnamon
3 eggs, slightly beaten (room temp)
Egg white to seal dough on tubes (no quantity shown)
Method
In big stainless steel bowl mix flour, sugar, salt and cinnamon.
Add the Crisco shortening and using hands rub into flour mixture until it looks like granules.
Add the lightly beaten eggs slowly to mixture, and mix until combined.
Add vinegar and water mix, a little at a time. Knead dough until it is a smooth, firm ball (this part takes time and elbow grease).
Let dough rest for one hour. Then form into a ball shape and cut into 4 pieces. Flour a surface and using a rolling pin roll dough thinly (approximately 1/8 inch).
Using either a cutter or a wine glass, cut rounds of dough slightly larger than a cannoli tube.
Grease the tubes with Crisco and wrap the cut rounds around the tubes, sealing the seam with egg white.
Roll thin with a rolling pin and test size to fit a canola tube. The rolled dough should look like about a 5" in diameter tortilla.
Put slices of dough for cannoli onto a plate.
Put into a deep fryer and fry. Remove and drain on paper towels and cover them on the "other side" with paper towels.
When shells are cooled, remove them from tubes. Do NOT fill until serving.
Dan's note
Chocolate variation: 1/2 cup unsweetened cocoa, and 2 sticks of Starbucks VIE instant coffee. 1 batch yields approximately 40 shells per batch (does not include scraps).
Saved from: entered manually in ReciMe (no source link)