Instructions: Sift the flour and add sugar and salt. Make a well in the center, add the sherry and work to a smooth, fairly stiff dough (add a little more sherry if necessary).

Knead the dough on a lightly floured board for 10 minutes until smooth and elastic. Cover and chill in the refrigerator for 2 hours.

Remove from the refrigerator and allow dough to reach room temperature.

Roll as thinly as possible and cut into 3 1/2 inch circles. Roll circles around the tubes, moisten the edges with water and press down to firmly seal. Turn out ends of dough so as to flare slightly.

Heat the deep fat to 350 - 375 F and fry several cannoli at a time in a fry basket until golden brown (takes about 1 minute). Lift out and drain on paper towels and remove cannoli tubes.

Use your favorite filling to stuff the cannoli.

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