Ingredients:
For the Cannoli Shells:
2 cups all-motive flour
2 tablespoons granulated sugar
1/four teaspoon salt
2 tablespoons butter, cold and diced
1 egg yolk
half of cup white wine
Vegetable oil (for frying)
For the Cannoli Filling:
2 cups ricotta cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1/four cup mini chocolate chips
Candied orange peel or chopped pistachios (optional, for garnish)
commands:
For the Cannoli Shells:
In a blending bowl, combine flour, granulated sugar, and salt.
add the cold, diced butter and work it into the dry substances till the aggregate resembles coarse crumbs.
Stir within the egg yolk and white wine till a dough paperwork.
Knead the dough on a floured surface till it’s smooth and elastic. Wrap it in plastic wrap and let it relaxation for 30 minutes.
Roll out the dough thinly and reduce it into rounds. Wrap every round around a cannoli tube or a metallic shape, sealing the edges with a dab of water.
warmness vegetable oil in a deep pan to 350°F (one hundred seventy five°C). Fry the cannoli shells till they’re golden brown and crisp. put off and drain on paper towels.
For the Cannoli Filling:
In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. mix till smooth and creamy.
Stir in mini chocolate chips.
Fill the cannoli shells with the creamy ricotta combination using a piping bag or spoon.
Optionally, garnish the ends of the cannoli with candied orange peel or chopped pistachios.
dirt the completed cannoli with powdered sugar for a further contact of sweetness.