Zesty Ricotta and Pistachio Cannoli

Ingredients:

Cannoli Dough:

• 1.5 tbsp caster sugar
• 1 ¾ cups all-purpose flour
• Pinch of salt
• 3 tbsp unsalted butter, cold and cubed
• ⅓ cup white wine (you might need a bit more to bring the dough together)
• 1 large egg

Filling:

• 500g ricotta
• 200g mascarpone
• 6 tbsp icing sugar
• Zest of 2 lemons

To Fry:

• 2L sunflower oil

To Decorate:

• ½ cup pistachios, finely chopped
• Icing sugar, for dusting

Method:

Prepare the Dough:

1. Combine Ingredients:

   • In a food processor, pulse together the flour, caster sugar, and salt.
   • Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
   • Add the white wine and egg. Pulse until the dough starts to come together. If the dough is too dry, add a little more wine, a teaspoon at a time.

2. Chill the Dough:

   • Remove the dough from the processor and shape it into a ball.
   • Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Prepare the Filling:

3. Mix Filling:
   • In the food processor, blitz together the ricotta, mascarpone, icing sugar, and lemon zest until smooth.
   • Transfer the filling to a piping bag and refrigerate until ready to use.

Form and Fry the Cannoli Shells:

4. Roll and Cut Dough:

   • Divide the dough into two portions. On a floured surface, roll out one portion of the dough to about 2mm thickness.
   • Use a 10cm cookie cutter to cut out rounds of dough. Place the cutouts onto a lined baking tray with baking paper in between layers to prevent sticking.

5. Shape Shells:

   • Using cannoli moulds, gently roll each dough circle into an oval shape, making sure the longest edge is slightly shorter than the mould.
   • Brush one-third of the longer edge of the dough with egg white. Roll the dough around the cannoli mould, pressing the edge to seal.

6. Fry Shells:

   • In a large pot, heat the sunflower oil to 180°C (350°F).
   • Carefully fry the cannoli shells in batches until they are golden and crispy, about 1-2 minutes per batch. Avoid overcrowding the pot and keep an eye on the temperature to prevent burning.

7. Cool and Remove Moulds:

   • Use metal tongs to remove the shells from the oil and let excess oil drain back into the pot. Place the shells on a wire rack lined with paper towels to cool.
   • Once cool, gently tap the top of the mould with a knife to release it from the shell. Let the shells cool completely before filling.

Fill and Decorate:

8. Fill Cannoli:

   • Pipe the chilled ricotta filling into the cooled cannoli shells.

9. Decorate:

   • Dip one end of each filled cannoli into the finely chopped pistachios.
   • Dust with icing sugar before serving.

Tips:

• Chill the Dough: Make sure the dough is well-chilled to make rolling easier and to achieve a crispier shell.
• Monitor Oil Temperature: Use a kitchen thermometer to keep the oil at a consistent temperature. If the oil is too hot, the shells will burn; if too cool, they will be greasy.
• Prevent Oil Splatter: Be cautious when frying and use a slotted spoon or spider to handle the shells.

Enjoy your homemade cannoli with a cup of Milano Intenso or your favorite coffee! They’re perfect for a special treat or to impress guests.