For the Cannoli Shells:
- Make Dough:
- In a bowl, combine flour, sugar, and salt. Add cold butter pieces and mix until it resembles coarse crumbs. Gradually add the wine and mix until a dough forms.
- Knead Dough:
- Turn the dough onto a lightly floured surface and knead until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- Roll Out Dough:
- Roll out the dough thinly (about 1/16 inch thick). Cut out circles using a round cookie cutter or a glass.
- Wrap Around Cannoli Tubes:
- Wrap each circle around a cannoli tube, sealing the edge with a little beaten egg white.
- Fry:
- Heat vegetable oil to 360°F (180°C). Fry the cannoli shells until golden brown, about 2-3 minutes. Use tongs to carefully remove and place them on a paper towel to drain excess oil.
- Remove Tubes:
- Let the shells cool for a few minutes, then carefully slide the shells off the tubes while they are still warm.
For the Ricotta Filling:
- Prepare Ricotta:
- In a bowl, mix the drained ricotta, powdered sugar, and vanilla extract until smooth and well combined.
- Fold in Chocolate Chips:
- Gently fold in mini chocolate chips.
- Fill Cannoli Shells:
- Using a pastry bag or a ziplock bag with the corner snipped off, pipe the ricotta filling into both ends of the cannoli shells.
- Garnish:
- Optionally, dip the ends in chopped pistachios. Dust with powdered sugar just before serving.
- Serve:
- Serve immediately and enjoy your crispy cannoli!
Cannoli is best enjoyed fresh. The crispy shell filled with sweet ricotta is a delightful combination. Feel free to customize the filling or decorations to suit your taste preferences.