Cannoli Siciliani

Method

Make the pastry dough by combining flour, sugar and salt, then rubbing in butter until breadcrumb texture. Add egg yolk and white wine, mixing until a stiff dough forms; rest for 30 minutes. Roll out thinly and cut into rectangles, wrapping each around cannoli tubes with sealed edges using egg wash. Deep fry at 160°C until golden and crisp, then cool completely before sliding off the tubes. For the filling, press ricotta through a sieve and fold in icing sugar, chopped chocolate, candied peel, pistachios and vanilla extract. Just before serving, fill the cooled shells using a piping bag with a star nozzle. Dust with icing sugar and serve immediately, as the crisp shells soften quickly.