Zesty Ricotta and Pistachio Cannoli

Using a food processor, pulse the flour, sugar, and salt together. Now add the butter and continue to pulse until there are no more clumps. Add the wine and egg. Mix well, you might need to add a drop of extra wine to ensure the mixture forms together well.

Remove the dough, shape it into a ball. Cover with gladwrap & place in the fridge for half an hour. 

Blitz together the filling ingredients in a food processor. Place into a piping bag and set aside in the fridge.

Cut the dough half. Sprinkle some extra flour down onto your clean work surface. Using a rolling pin, roll one half of the dough. You want to roll the dough to about a 2 mm thickness.Using a 10cm cookie cutter, cut the dough into rounds. Place the cut outs onto a lined baking tray. Use sheets of baking paper in between the cut outs so they don’t stick together.

Using the cannoli moulds, gently roll out each of the circles into a more oval shape, you want the longest edge to be slightly shorter than the cannoli mould. Using a pastry brush, brush 1/3 of the longer edge with the egg white, then roll the dough over the cannoli mould, pressing the edge over the opposite side.

In a large pot, pre heat the sunflower oil to 180 degrees. Carefully place the cannoli shells into the oil, fry until they are golden and crispy. This should only take a couple of minutes. Do this in batches and be sure to not over crowd the pot. Also keep a close eye on the temperature so the oil doesn’t get too hot and burn the shells.

Once the shells are cooked, pick them up using metal tongs, let the excess oil drain back into the pot. Place the cooked shells onto a wire rack lined with paper towels.

Let the cannoli shells cool off and then gently tap the top of the mould with a knife to release it from the shell. Set the shell aside to cool completely. Repeat the process using the rest of the dough.

Fill the shells with the zesty ricotta filling and then dip one end into the crushed pistachios. Dust the shells with icing sugar.