Cooking Instructions

1. To prepare the cannoli shells, sift together the all-purpose and cake flours, the sugar and the cinnamon.
2. Add ½ cup of the port wine, the beaten eggs, vanilla and blend with pastry blender or fork. Add up to ¼ cup more of the port wine until the mixture can be formed into a ball. Knead for about 10 minutes by hand or with an electric mixer until smooth and stiff.
3. Cover and put in the refrigerator for about 2 hours.
4. Roll out 1/3 of the dough until very thin. Using a small plate as a template, cut dough into 4-inch circles (pancakes).
5. Wrap each cannoli tube with 1 pancake (circle) and seal the edges that meet by brushing on some of the beaten eggs.
6. Put about 2 cups off Filippo Berio Extra Light Olive Oil over medium-high heat in a skillet large enough to hold 1 cannoli tube lengthwise.
7. Heat the oil until it reaches 350°F, or until a small piece of cannoli dough quickly floats to the top when dropped in. Cook each pancake/tube in the oil, turning until golden brown on all sides.
8. Drain on paper towels. Remove the tubes carefully and repeat with remaining pancakes.
9. To prepare the filling, mix ingredients together and pipe into the cooled shells.
10. Sprinkle the shells with extra powdered sugar.