Filippo Berio’s Traditional Cannoli 

Ingredient

Method

1. To prepare the cannoli shells:
   Sift together the all-purpose and cake flours, the sugar and the cinnamon. Add 1/2 cup of the port wine, the beaten eggs, vanilla and blend with pastry blender or fork. Add up to 1/4 cup more of the port wine until the mixture can be formed into a ball.
   
   Knead for about 10 minutes by hand or with an electric mixer until smooth and stiff. Cover and put in the refrigerator for about 2 hours.
   
   Roll out 1/3 of the dough until very thin. Using a small plate as a template, cut dough into 4-inch circles (pancakes). Wrap each cannoli tube with 1 pancake (circle) and seal the edges that meet by brushing on some of the beaten eggs.
   
   Heat 2 cups of Filippo Berio Mild & Light Olive Oil over medium-high heat in a skillet large enough to hold 1 cannoli tube lengthwise, until the oil reaches 175°C (350°F) or until a small piece of cannoli dough quickly floats to the top when dropped in. Cook each pancake/tube in the oil, turning until golden brown on all sides. Drain on paper towels. Remove the tubes carefully and repeat with remaining pancakes.
2. To prepare the filling:
   Mix ingredients together and pipe into the cooled shells. Sprinkle the shells with extra powdered sugar.