In a food processor, combine all-purpose flour, granulated sugar, and kosher salt; pulse to blend. Add cold, cubed unsalted butter, and pulse until the mixture resembles coarse crumbs.

Gradually pour in dry white wine and add the large egg, processing until a cohesive dough forms. This should take about 1-2 minutes.

Transfer the dough to a floured surface, kneading it for 3-5 minutes until smooth and elastic. Shape the dough into a ball, wrap it in plastic film, and allow it to rest at room temperature for 1 hour.

Heat vegetable oil in a deep fryer or heavy saucepan to 350°F (175°C). Roll out the rested dough to about 1/16 inch thick, then cut into 4-inch rounds.

Wrap each round around cannoli forms, brushing the edges with egg white to seal.

Carefully lower the wrapped forms into the hot oil, frying for about 1 minute per side. Watch for a golden brown color indicating they are done.

Once golden and crispy, remove the cannoli shells from the oil, allowing them to drain on paper towels. Gently remove the shells while they are still warm.

Let the shells cool completely to maintain their delightful crunch before filling them with your desired fillings.