Cannoli

Crispy pastry shells filled with sweet ricotta cream and chocolate chips.

Ingredients - Serves 12

In a large bowl, whisk together the flour, granulated sugar, and salt.
Add the cold cubed butter and use your fingers to rub it into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and white wine.
Gradually add the egg mixture to the flour mixture, stirring with a fork until the dough comes together.
Transfer the dough to a lightly floured surface and knead for a few minutes until smooth.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
In a separate bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix well.
Fold in the chocolate chips and candied orange peel.
Preheat the oil in a deep fryer or large pot to 375°F (190°C).
Roll out the dough on a lightly floured surface until very thin.
Cut the dough into circles using a round cookie cutter or a glass.
Wrap each circle of dough around a cannoli tube, sealing the edges with a little water.
Fry the cannoli shells in the hot oil until golden brown, about 2-3 minutes.
Carefully remove the shells from the oil and let them cool completely.
Once cooled, gently slide the shells off the tubes.
Fill a piping bag fitted with a star tip with the ricotta cream mixture.
Pipe the cream into each cannoli shell, filling from both ends.
Dust the filled cannoli with powdered sugar before serving.