INSTRUCTIONS:
For the Cannoli Shells
1 ) To a food processor add flour, sugar, and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren’t clumps of butter.
2 ) Add in grape juice and whole egg. Pulse to mix well while adding additional grape juice to bring the dough together in a soft shaggy mass (you shouldn’t need more than a few Tbsp extra grape juice).
3 ) Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.
4 ) Heat a large pot with 1 1/2-inches vegetable oil to 345 – 355 degrees. Working with half the dough at a time (and keeping the other half covered in the bowl) roll the dough out very thinly onto a well-floured surface (nearly 1/16-inch)
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