Ingredients
- 2 tbsp. sifted confectioners' sugar
- 2 tbsp. butter
- 1 egg
- 1 c. sifted all-pourpose flour
- 3 tbsp. cream sherry
- 1 tbsp. vinegar
Directions
Mix all together; if too stiff, add a little water. Let dough stand at room temperature for about 30 minutes. Cut dough into pieces about hte size of a walnut. Roll out each piece to an oval shape. Wrap each around an oiled wooden stich about 1" in diameter and 6" long. Seal the edge with a drop of cold water. Heat deep fat to 365 on a thermometer. Gently remove the stick and drop each rolled wafer into the fat. Fry until golden brown, lift out carefully, drain, and place on wire rack to cool.
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Submitted 6/13/05.
Source: Leone's Italian Cookbook
Submitted By: Ruth A. Burbage
burbage@pell.net
Cannoli