domingo, 27 de enero de 2008



Deep Fat (for frying)
1 1/2 cups flour
2 tblsp sugar
6 tblsp sherry
1/2 tsp salt


Sift the flour and add sugar and salt. Make a well in the center, add
the sherry and work to a smooth, fairly stiff dough (add a little more
sherry if necessary). Knead the dough on a lightly floured board for 10
minutes until smooth and elastic. Cover and chill in the refrigerator
for 2 hours.Remove from the refrigerator and allow dough to
reach room temperature.Roll as thinly as possible and cut into 3 1/2 inch
circles. Roll circles around the tubes, moisten the edges with water and press down to firmly seal. Turn out ends of dough so as to flare slightly.
Heat the deep fat to 350 - 375 F and fry several cannoli at a time in a
fry basket until golden brown (takes about 1 minute). Lift out and
drain on paper towels and remove cannoli tubes. Use your favorite filling to stuff the cannoli.

Don Havens

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la cocina de Dani Garcia. Marbella.