Chocolate Canolli Shells

• Refrigerated

  • 1 Egg white
  • 2 Eggs

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/2 cup Dark chocolate cocoa powder, unsweetened
  • 2 cup Flour
  • 1/8 tsp Salt
  • 1/4 cup Shortening
  • 1/2 cup Sugar

• Dairy

  • 1/4 cup Milk

Found on pintsizedbaker.com

Description

Ingredients

• 2 C flour
• 1/2 C sugar
• 1/2 C unsweetened Dark Chocolate Cocoa Powder
• 1/8 tsp salt
• 1/4 C shortening
• 2 eggs
• 1/4 C milk
• 2 Tbsp honey
• 1 egg white

Directions

• Stir together the flour, sugar, dark chocolate cocoa powder and salt. Use a pastry blender or two forks to cut in the shortening until it looks like coarse crumbs. In a separate bowl, whisk together the eggs, milk, and honey then stir it into the flower mixture until a dough ball forms. Cut the dough in half. Lightly flower your work area and roll one dough ball into a 16-inch square. Cut into 16 4x4-inch squares. Wrap a square around a cannoli cylinder and use the egg white to glue the overlapping dough. Press gently to seal. Fry the cannoli shells in hot vegetable oil (350F) for 60 seconds, turning to make sure it cooks evenly. Carefully remove the shells with tongs and drain them on a cooling rack with paper towels. When the shells are cool enough, remove the cylinders and continue to cook the dough. Store the shells, unfilled, in an airtight container for up to 2 days. Fill with softened ice cream and freeze until ready to serve.
• Stir together the flour, sugar, dark chocolate cocoa powder and salt. Use a pastry blender or two forks to cut in the shortening until it looks like coarse crumbs.
• In a separate bowl, whisk together the eggs, milk, and honey then stir it into the flower mixture until a dough ball forms.
• Cut the dough in half.
• Lightly flower your work area and roll one dough ball into a 16-inch square. Cut into 16 4x4-inch squares.
• Wrap a square around a cannoli cylinder and use the egg white to glue the overlapping dough. Press gently to seal.
• Fry the cannoli shells in hot vegetable oil (350F) for 60 seconds, turning to make sure it cooks evenly. Carefully remove the shells with tongs and drain them on a cooling rack with paper towels.
• When the shells are cool enough, remove the cylinders and continue to cook the dough.
• Store the shells, unfilled, in an airtight container for up to 2 days.
• Fill with softened ice cream and freeze until ready to serve.