Combine all ingredients except butter. Once combined add butter and work with hands until the entire batch is mealy in consistency. Turn out on floured board and knead and add sprinkles of water as needed or flour as needed to achieve a smooth elastic ball.
Knead 10 more minutes. Let rest wrapped in plastic for 1/2 hour. Pull off pieces about 1/2", roll into a ball. Roll out with a rolling pin to 1/16"-1/8" thickness.
Carefully roll around cannoli tube so as not to tear dough. Seal edge with water. Fry in deep fryer 60 seconds. Remove with tongs, holding on to shell. With dry towel carefully pull metal tube from shell. Place shell in fridge to cool. You are now ready to stuff.