Cannoli

Ingredients

• 250g tipo 00 flour
• 50g caster sugar
• 1 tsp fine sea salt
• 50ml dry white wine
• 30ml vegetable oil
• 1 egg white, for sealing
• 400g whole milk ricotta, room temperature
• 150g icing sugar
• 50g candied orange peel, finely diced
• 50g dark chocolate, chopped, 70% cocoa
• 1 tsp vanilla extract
• Pinch cinnamon
• Vegetable oil, for frying
• Pistachios, chopped, for garnish
• Glace cherries, for garnish

Method

1. 1
   Combine tipo 00 flour, caster sugar, and salt in a bowl; create a well and add white wine and 30ml oil, mixing to form a stiff dough.
2. 2
   Knead for 8 minutes until smooth and elastic; wrap in clingfilm and rest 30 minutes.
3. 3
   Roll dough to 2mm thickness on a floured surface; cut 8cm circles, wrap around metal cannoli tubes, seal edges with egg white, and chill.
4. 4
   Heat 5cm oil to 180°C; fry cannoli tubes 2–3 per batch until golden (1–2 minutes), drain on paper towels, cool completely, then slide tubes out.
5. 5
   Beat ricotta with icing sugar, vanilla, and cinnamon until smooth; fold in candied orange peel and chopped chocolate.
6. 6
   Transfer filling to a piping bag; pipe into both ends of each cannoli shell until full.
7. 7
   Dip both ends in chopped pistachios; top each with a glace cherry.
8. 8
   Refrigerate 30 minutes before service.