In a bowl we break an egg and add the sugar, the sunflower oil, the anise liqueur, the grated lemon zest and the pinch of salt. Let's start mixing with our hands.
Let’s add the flour a little at a time, continuing to stir.
Once we have obtained the dough, let’s transfer it to an in floured work surface and continue to knead until we get a smooth and homogeneous consistency.
We wrap the dough in the food film to make it rest at least 30 minutes: after that it will be easier to apply.
After the time, we stretch out the dough with the rolling pin, until it was quite thin. Then we cut the dough into many strips about a centimeter wide.
Let's roll the strips around the molds for cannoli. To fix them well, brush the two ends with the egg white.
We fry our streamlined stars in hot oil (about 170 degrees Celsius), turning them occasionally and draining them as soon as they are well golden. Let’s place them away on a sheet of absorbent paper to remove the excess oil.
Let them cool and then gently pluck out the molds.
Finally, we decorate our sweet spinning stars with a sprinkling of icing sugar.
