I'm trying to make cannoli shells (and once everything's made and assembled, I'll post the recipes). They're basically circles of dough wrapped around metal tubed and deep-fried. Unfortunately, once they're in the fryer, they come open at the seal and don't turn out as tubes. Most recipes say to "glue" the sealed point with egg white. I don't know if Ener-G would work; it doesn't seem like it would have the right gluey consistency like egg white, and I don't have flaxseed or tofu lying around. Suggestions?