- Cut each sheet of shortcrust pastry into squares, and cut a 10 centimetre-round from each square.
- Wrap the square of plastic around each cannelloni shell, followed by a round of pastry.
- Dab the end of the pastry with a little egg and seal. Place on a lined oven tray and freeze for about 15 minutes, until firm.
- When firm, take out of the freezer and gently remove the plastic with the cannelloni shell.
- Spray the cannelloni shells with oil, and gently place them back inside the frozen pastry (so it helps it keep its shape while cooking).
- Meanwhile, in a large saucepan, heat your oil until 170°C (you don't want it to be too hot, or the pastry will over-puff).
- Add your frozen shells to the hot oil, a few at a time, and cook for 2-3 minutes, turning, until they're golden and puffed.
- Using a slotted spoon, remove them from the oven and drain on a paper towel. Allow to cool.
- When cooled, pipe in your favourite filling (we love lemon ricotta or vanilla custard.)
Mastered the shells? Try out the best fillings!