Cannoli |

Preheat your deep fryer at 0 °F

• Cannoli dough

  Pre-heat your deep frier at 360 °F.

  Clarify the egg. Keep the yolk and the white, we will use them both.

  Using a food processor or by hand, mix the sugar, flour and cinnamon.

  Then add the butter and the egg yolk. Blend again.

  While the processor is running, add the wine. This will form a more or less consistent dough. Don't mix too much if you are using a food processor because you will have to knead a little bit by hand anyway, you could damage it.

  If you are making the dough by hand, pour the wine in several times, mixing a little each time.

  Once the dough is homogeneous, wrap it with plastic wrap and let it rest for 1 hour.

• Stuffing

  Zest the orange with a grater.

  Using a whisk or a blender, whip your cream.

  In a separate bowl, combine the ricotta, sugar, vanilla and orange zest.

  Gently fold your whipped cream into the ricotta mixture with a rubber spatula.
  Keep the mixture in the refrigerator, covered with film.

  Coarsely chop the pistachios.

• Cooking of cannoli

  Lightly beat your egg white to liquefy it.

  Roll your cannoli into a sausage as large as a $2 coin. Cut out a 1/2 inch disc with a knife. Cover the rest of the sausage with the plastic wrap so it doesn't dry out.

  Using a rolling pin, roll out your dough disk (lightly floured) to a thickness of 1/16".

  Place your cannoli tube in the middle, fold over one half and brush with a little egg white. Fold over the other half or roll your tube over the other half to stick the two ends together. 

  Dip your tube in the hot oil until it turns golden. Take it out and place your cannolo on a rack (placing it on a paper towel is not ideal in this situation). Repeat the process until you have no more dough.

  When the cannoli have cooled, remove the tubes carefully.

• Last touch

  Put your filling in a pastry bag and fill your cannoli. 

  Dip each end into the chopped pistachios and/or chocolate chips. 

  Enjoy!