Pistachio Cannoli with Crunchy Shells and Creamy Pistachio Filling

Ingredients:

For the Cannoli Shells:

2 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, chilled and cubed

1 egg yolk

1/2 cup sweet Marsala wine (or red wine)

1 tablespoon distilled white vinegar

Oil, for frying

For the Pistachio Filling:

continued on next page

Pages: 1 2