How to cook
The recipe is for 12 cannolis.
Knead the dough, wrap it with cling film and leave for at least 2 hours in the refrigerator.
When you take out the dough, you need to roll it out into a very thin crust and cut out circles (with a glass) with a diameter of 2.8-3.9″ (7-10 cm) from it.
Each is rolled around metal tubular shapes, dry cannelloni or cylinder-wrapped aluminum jar lids.
The ends are stuck together with a bit of the egg whites. In a deep pan with heated oil, fry them with the molds they're wrapped around until they aquire a brown color.
While they're warm, remove them from the molds and allow them to cool.
Fill the fried cannoli, decorate them as desired and sprinkle them with powdered sugar.
I hope you enjoy my favorite cannoli