Cannoli with Custard Filling Recipe

Roll the chilled dough out on a floured surface to about 1/8 inch thickness.
Cut out circles using a cookie cutter or a glass. Wrap each circle around a metal cannoli tube, sealing the edges with a bit of beaten egg.
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the pastry shells in batches until golden brown and crispy, about 2-3 minutes per batch.
Remove from oil and drain on paper towels. Let them cool slightly before carefully removing the metal tubes.
Fill the Pastry Shells:

Once the shells are completely cool and the custard is chilled, fill a pastry bag with the custard.
Pipe the custard into both ends of each pastry shell, filling them completely.
Serve:

Dust the filled pastries with powdered sugar before serving. Enjoy them fresh for the best taste and texture.