1 cup of warm water
1 tablespoon of salt
1 tablespoon of butter
1 tablespoon of egg wash
2 eggs
3 3/4 cups of all-purpose flour
For the filling:
1 3/4 cups of confectioner's sugar
1 cup of water
1 cup of freshly grated coconut
1 tablespoon of butter
6 eggs
confectioner's sugar for dusting
1 cup of warm water
1 tablespoon of salt
1 tablespoon of butter
1 tablespoon of egg wash
2 eggs
3 3/4 cups of all-purpose flour
For the filling:
1 3/4 cups of confectioner's sugar
1 cup of water
1 cup of freshly grated coconut
1 tablespoon of butter
6 eggs
confectioner's sugar for dusting
Make the dough: whisk together the water, salt, butter, egg wash, and eggs
Add the flour and mix well
Knead until smooth
Let it rest for 15 minutes
Roll out the dough thinly, cut into strips, and wrap around metal cannoli tubes
Fry in hot oil
Make the filling: make a syrup to 240°F (115°C)
Let it cool
Combine remaining ingredients, cook over low heat, stirring constantly until the mixture thickens at the bottom of the pan
Remove from heat, let cool, and fill the cannoli shells
Dust with confectioner's sugar
