Cannoli with Pastry Cream

INGREDIENTS:

*(Makes 12-14 cannoli)*

For the Shells

1 cup (125g) all-purpose flour

1 tbsp granulated sugar

¼ tsp salt

1 tbsp unsalted butter, cold & cubed

1 egg white

¼ cup (60ml) Marsala wine (or white wine + 1 tsp vinegar)

Oil for frying (vegetable or sunflower)

For the Pastry Cream

2 cups (480ml) whole milk

½ cup (100g) granulated sugar

4 egg yolks

¼ cup (30g) cornstarch

1 tsp vanilla extract

1 tbsp butter

For Assembly

½ cup mini chocolate chips

Powdered sugar, for dusting

DIRECTIONS:

1. Make the Dough

Mix flour, sugar, and salt. Cut in butter until crumbly.

Add egg white and wine, knead into a smooth dough.

Rest 30 mins wrapped in plastic.

2. Roll & Fry Shells

Roll dough paper-thin, cut into 4-inch circles.

Wrap around cannoli tubes, seal with egg wash.

Fry at 375°F (190°C) for 2-3 mins until golden. Cool before removing tubes …