Instructions:
- Prepare the Pastry Dough:
- In a bowl, combine the flour, sugar, and salt.
- Add the chilled butter and rub it into the dry ingredients until crumbly.
- Add the egg and white wine, mixing until the dough forms a ball. Wrap in plastic and let rest for 30 minutes.
- Roll and Shape the Shells:
- Roll out the dough thinly on a floured surface.
- Cut into squares or circles (depending on your desired shape).
- Wrap each piece around a metal cannoli tube, sealing the edges with a little water.
- Fry the Pastry Shells:
- Heat vegetable oil to 350°F (175°C). Fry the shells until golden and crispy.
- Remove from the oil and allow to cool. Gently slide them off the cannoli tubes.
- Make the Cream Filling:
- In a saucepan, heat milk until just steaming.
- In a bowl, whisk together sugar, cornstarch, and egg yolks.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return to the saucepan and cook over low heat until thickened.
- Stir in vanilla extract. Let cool and fold in whipped cream (if using).
- Fill the Pastry Shells:
- Transfer the cream filling to a piping bag. Pipe the filling into each pastry shell.
- Finish and Serve:
- Dust with powdered sugar and serve immediately.
These sweet, crispy, and creamy rolls are a crowd-pleaser! Let me know if you’d like any variations, such as chocolate-dipped shells or flavored fillings!