Dough
2 cups flour
2 eggs
6 tbsp vegetable oil
1/3 cup sugar
1/4 tsp salt
Vanilla filling
1/2 qt milk
3/4 cup flour
3/4 cup sugar
2 eggs
1 tsp vanilla extract
Chocolate filling
1/2 qt milk
3/4 cup flour
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/4 cup chocolate chips
A note from my late mother: An unpainted broom handle cut about 5 inches long will make an excellent mold.
Beat the eggs. Add sugar, vegetable oil, and beat well. Sift the flour on a breadboard. Make a well, and pour in the egg mixture. Knead the dough until it is smooth and stiff –- about 15 minutes. If the dough seems moist and sticky, add flour. If it is too dry, add a little egg white. Then roll the dough out no thicker than a noodle on a lightly floured board, and cut into 3-1/2-inch squares.
Wrap the pastry around the wooden mold, one corner over the other so that only 1/4 inch of the mold protrudes at each end. To seal, brush with slightly beaten egg yolk.
Cover the bottom of a frying pan with 2 inches of vegetable oil or lard and heat. To test the temperature, drop in a bit of dough. If it blisters immediately and turns a dark tan color, the oil is hot enough.
Cook 2 or 3 shells at a time, turning them carefully when one side is done. Lift them lightly out of the oil with a slotted spoon or tongs, and drain on paper towels. To remove the pastry from the mold, push the stick out very gently, being careful not to break the shell. Hold it with a cloth in the center, and push the stick out with a butter knife or the back of a spoon.
Then fry for another minute. Drain again.
Filling
Place the milk in the upper section of a double boiler and scald.
Combine the sugar, flour and eggs by hand. Beat only to mix. Add the above to the milk, stirring constantly with a wooden spoon until the mixture comes to boil and is thick and smooth. Remove from heat, and add the vanilla.
Divide the cream into two portions, and to the second portion add the chocolate. If it looks as if it should be smoother, use an electric mixer.
Pour into a bowl. Place wax paper directly on the surface of the filling to prevent a skim from forming. Refrigerate until ready to use.
When ready to fill, fill each cannoli with chocolate filling on one side and vanilla on the other.