• Whisk together flour, salt, nutmeg, and cinnamon in medium bowl.
• Add chunks of butter and mix together with hands until resembles cornmeal.
• Stir in egg with wooden spoon.
• Pour white whine onto the mixture and work together with hands until forms a smooth dough.
• Form into a large ball, cover with plastic wrap and place in the fridge.
• Chill for 1 hr.

Meanwhile make your filling.

• In the bowl of a stand mixer whisk together mascarpone, Sunbutter, and almond milk until creamy.
• Slowly add the powdered sugar while continuing to mix on medium speed.
• Place bowl of filling in the fridge for 30 minutes.
• Prepare your cannoli frying station.
• Fill a medium pot ¾ full with sunflower oil and heat to 360 degrees.
• Lightly sprinkle working surface with flour.
• Remove dough from fridge and cut in half.
• Roll each half into a very thin ⅛ inch rectangular oval.
• You can also pass your dough through a pasta roller, using the first two thickness settings.
• Take your 4 inch cutter and cut out rounds.
• Repeat with second half of dough.
• Take excess dough reform into ball and cut more circles.
• You should end up with about 20 dough rounds.
• Gently shape each round into a longer oval, being careful not to teat them.
• Wrap around the cannoli mold lengthwise.
• Brush a small amount of egg white onto the edged that meet to seal them together.
• Gently submerge each shell using a pair of tongs. (try to grip the edge of the mold and not the dough itself)
• Cook 2-3 minutes until crispy and light golden brown.
• Place cooked shells on a paper towel lines cookie sheet to cool and drain excess oil.
• Once the shells are cooled, gently grip the mold with your fingers and slide the shells off.

Fill your Cannolis

• Transfer filling to a large piping bag. You can choose to you a decorative tip or simply cut the end of your plastic piping bag and pipe with no tip.
• Starting from one end fill until Sunbutter cream runs out the end. Flip cannoli around and fill other side.
• Dust the tops of your cannolis with powdered sugar.
• Serve immediately or store in air tight container in the fridge.
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