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How to make the BEST Forking Cannoli in the Whole World
THE FORKING TRUTH20Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups flour (– plus extra to roll out dough and dust dough)
- 2 Tbsp. butter (unsweetened, – room temperature)
- 2 Tbsp. sugar
- 2 pinches sea salt
- 1/4 cup water
- 1/4 cup wine (could be any wine lately I use dry white wine)
- 1 egg (separated – both beaten, I use beaten yolk for sealing and white in dough batter)
- vegetable oil
- fryer
- 2 cups sugar (– to dust cannoli shells inside, to stay more crispy and outside., you have extra but I just toss that out.)
- 3 pinches sugar (anisette, on top of the dusted cannoli for extra flavor, optional)
- 1 gal. whole milk
- 1 qt. heavy cream
- 3 lemons (– just the fresh squeezed juice)
- 1 1/2 tsp. sea salt
- sugar (to your liking)
- natural vanilla extract (to your liking)
- canela (to your liking)
- cocoa powder (high quality, to your liking)
- 3 drops anise extract (natural, to your liking, a little goes a long way…don’t use much or skip)
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