Ingredients
For the Shells:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1/4 cup white wine or apple cider vinegar (you can substitute with water if preferred)
- 1 egg, lightly beaten (for sealing edges)
- Oil for frying
- Powdered sugar (for dusting)
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Instructions
Step 1: Prepare the Shells
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and work them into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add the white wine (or substitute) gradually until the dough comes together. Knead it a bit to make it smooth, but don’t overwork it.
- Cover the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll the dough out on a floured surface to about 1/8-inch thickness. Cut into circles about 4-5 inches in diameter.
- Wrap each circle around a cannoli mold, using a bit of the beaten egg to seal the edges.
- Heat oil in a deep fryer or pot to 350°F (175°C) and fry the shells for 2-3 minutes or until golden brown. Carefully remove them from the oil and slide them off the molds. Place on paper towels to drain and cool.
Step 2: Make the Custard Filling
- In a medium saucepan, whisk together the sugar and cornstarch. Add the egg yolks and mix until smooth.
- Gradually pour in the milk, whisking constantly to avoid lumps.
- Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens to a custard consistency (about 5-7 minutes).
- Remove from heat, then add the butter and vanilla extract, stirring until smooth.
- Transfer the custard to a bowl, cover with plastic wrap directly on the surface, and chill in the refrigerator until completely cool.
Step 3: Assemble the Pastries
- Once the shells and custard are cool, transfer the custard to a piping bag fitted with a star or round tip.
- Pipe the custard into each shell, filling both ends until they are full.
- Dust the filled pastries with powdered sugar.
hiiiii