Cannoli shells

[ButterSticks]

1 3/4 cups unsifted, regular all-purpose flour
1/2 t. salt
2 T. granulated sugar
1 egg, slightly beaten
2 T. firm butter, cut in small pieces
about 1/4 cup dry sauterne
1 egg white, slightly beaten
shortening or salad oil for frying

Sift flour with salt and granulated sugar. Make a well in the center: in it place egg and butter. Stir with a fork, working from center out, to moisten flour mixture. Add wine, 1 T. at a time, until dough begins to cling together. Use your hands to form dough into a ball. Cover and let stand for 15 minutes.

Roll dough out on floured board about 1/16 inch thick. Cut into 3 1/2 inch circles. With rolling pin, roll circles into ovals. Wrap around cannoli forms: seal edge with egg white. Turn out ends of dough to flare slightly. Fry 2 or 3 at a time in deep hot fat (350 F) for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain: let cool about 5 seconds; then slip out cannoli form, holding shell carefully. Cool shells completely before filling. Use pastry tube to fill. Sift powdered sugar over shell; garnish at ends. Makes 25.

This recipe came with my cannoli forms, hollow metal cylinders. If you don't have forms, I imagine you could use aluminum foil.