Cannoli Siciliani

Ingredients
Shells

4 cups flour.
3 tablespoons cold butter.
2 egg yolks.
2 tablespoons sugar.
teaspoon sea salt.
1 cup dry white wine.
Canola or your favorite vegetable oil for deep-frying.

Filling

4 cups ricotta.
1 tbsp. vanilla extract, or vanilla bean.
1 cups powdered sugar.
cup mini semi-sweet chocolate chips or chopped dark
chocolate.
Lemon and/or orange zest, to taste.
Chopped pistachio.

Method
Shells
o In a large bowl, sift the flour and mix in the sugar and
sea salt.
o Cut in the butter.
o To cut in the butter you can use a food processor
and pulse the mixture until you have a crumb like
mixture.
o Add the yolks, conserving the egg white in a small bowl.
Stir in the wine a little at a time until the mixture forms
a dough, using more wine or water if the dough is too
dry.
o Knead the dough briefly on a well-floured surface.
o Roll the dough out to a inch thickness.

o Cut the dough in 4-inch circles, each of which will form

a shell.
o Wrap the circles around the cannoli forms.
o Wet the overlapping edge with the egg white and pinch
the ends together. Flare out the ends.
o Heat the oil in a pot to 350F / 176C, using a candy
thermometer to make sure the oil stays at this
temperature.
o Fry the shells in the oil until lightly brown all over.
o Remove the shells with a pair of tongs, making sure to
let the hot oil drain from the cannoli forms.
o Drain the shells on paper towel.
o Once the shells and forms have cooled, remove the
shell from the forms.

Filling
o With a wire whisk blend the ricotta with the powdered
sugar until very smooth.
o Add the vanilla, candied fruit, and chocolate and mix
well into the ricotta and chill.

Assembly
o Load a pastry bag with the filling and fill the cannoli.
o Sprinkle both ends of the cannoli with the chopped
pistachio.
o Dust generously with powdered sugar and serve
immediately.
Serves six.