Cannoli (Canole, Canula Grandma's recipe cards)

Cannoli Shells ( doubled)

Cream: 3 tablespoons melted shortening, 4 tablespoons sugar and 4 egg yolks

Add: 4 cups flour and 1  1/2 teaspoons salt

Stir in - 1 cup dry white wine (used Marsala, grandma left out but better with wine)

So here are the recipes mom gave me that grandma used.  

Needless to say lots of things are missing, like what kind of wine, what is the filling and how to make the shells. Mom's answers were as follows: no wine and she used pudding. I used google to fill in the rest. All the cooking websites said to use Marsala wine, which we had on had so we used. The filling we used three kinds two from a website Italian-dessert-recipes.com "Italian Dessert Recipes by Lisa Maretta Gianotti. 1st was a Ricotta filling the 2nd was a Mascarpone (italian cream-cheese can be found at Albertson's near specialty cheeses, the best of the three fillings). We also used a 3rd filling pistachio pudding per mom's request (pudding was the easiest to make and cheapest). 

For the shells we used Foodnetwork Homemade Cannoli by Alex Guarnashelli. 

Along with the recipe cards mom gave me the molds which were a mix of store bought and metal pipes grandma cut to size. 

Once you have mixed the dough above let rest in the fridge for a few minutes. Roll dough out, paper thin, and cut into 4 inch circles. 

Wrap around molds and pinch together ends. Heat up oil in frying pan. We found that at a higher heat the wraps came apart, also it is super important to get the dough paper thin, The thicker ones also came apart in the frying. 

Slide shells off of molds (wait until cooled down). We waited a day to stuff, I suggest stuffing while nice and crispy and eating the same day. We found the next day if you heat them up in the oven they get crispy again. 

Once filled dust with powder sugar and enjoy!