In a medium to large mixing bowl, combine sifted flour and baking powder together with whisk and remove 1/4 cup of it and set aside, and make a well in the center of the mixing bowl.
Beat egg yolks and sugar with fork until well incorporated, about 20 seconds, then slowly add the liquor or orange juice and combine, then pour into well of flour mixture.
Start off using a fork to slowly combine the flour mixture into the liquid, then use your hands to fully combine. At this point, if it is too sticky (it should be a little sticky) add the remainder 1/4 cup of flour mixture in, as needed. Whatever flour you don’t need you can use to lightly flour your surface to knead dough. If you don’t have any flour mixture left just use some plain flour, as needed.
Place dough onto slightly floured surface and need for 3 to 4 minutes until it is smooth and tight, then let rest, covered with a towel, for 30 minutes.
After dough has rested for 30 minutes, re-knead it for a few more minutes then cut off a portion of it and roll out into REAL thin layers, where you can almost see through the sheet. As you are rolling it out, sprinkle some flour on the dough if you see it starts to stick on your pin.
Once you have rolled it as thin as you can without tearing the dough, cut into a short rectangle (what is a short rectangle? It is a word I made up…lol. It’s a square that is just a little longer on one side, you don’t want them too long). You can cut them as big or little as you want. It depends how large you want your diples/cannoli to be. I like to get three good bites out of them so I cut mine approximately 3 by 4 inches. Each one doesn’t have to be exact if you don’t care that they all look symmetrical. Fry up any small edges too, you can leave them as is and process the same way as the shells for some light snacking 🙂 .
As you cut your pieces lay them in a paper towel lined pan in single layers with a paper towel in between each layer. Once you have cut all your pieces its time to fry them up.
Heat a wide pan, that has about 2 1/2 to 3 inch sides, with about 1 1/2 to 2 inches of oil to about 340-350F, adjust temperature as needed to not overbrown them.
Having two forks in hand, add a piece of dough into oil (lay it in away from you). When you see it puff up on the bottom side quickly turn it over to the other side with the forks (this process will take 2 seconds). Once you turn it and it puffs up on the other side, use your forks to help gently roll the dough to form a cylinder, be careful not to puncturing the dough (see video below). Continue with rest of the pieces.
Place your completed shells (as you make them) on a paper towel lined sheet tray to drain and cool.