"Originally from Sicily, cannoli are handheld treats of fried dough filled with a creamy, slightly sweet mixture, sometimes topped with a wide variety of items like mini chocolate chips or pistachios, and can come in other flavors as well. A bite into a perfect cannoli begins with the cracking of the crisp pastry shell, followed by the rush of the cool, decadent filling, along with the textures and flavors of any toppings."
"While the egg whites act as a sort of mild glue, the whites alone won't keep the edges sealed without a bit of pressure. Hunt uses a decent amount of pressure to gently press the two edges together, creating a firmer seal. She advises against smashing the edges together, but to be delicate with the press, so that the line of the seal is almost indistinguishable."
Originally from Sicily, cannoli are fried-dough pastries filled with a creamy, slightly sweet mixture and often topped with mini chocolate chips or pistachios. A quality cannoli has a crisp pastry shell that cracks to reveal a cool, decadent filling and toppings. Achieving bakery-worthy cannoli at home requires sealing the shell edges. After rolling and cutting the dough into circles, wrap each delicate circle around a well-greased metal cannoli rod to hold shape while frying. Use a light swipe of egg white as adhesive and press the edges gently but firmly so the seal line is almost indistinguishable. Egg whites act as a mild glue but need pressure to keep edges sealed.
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