Kannoli

Method

Rub butter into flour with sugar and salt, then bind with egg yolk and wine to form a stiff dough; knead gently and rest for 30 minutes wrapped in cling film. Roll out very thinly on a floured surface and cut into rectangles approximately 10cm x 7cm. Wrap each rectangle around a cannoli mould, sealing the overlap with a little water, then deep fry in oil at 170°C until golden and crisp, about 1-2 minutes per side. Drain on kitchen paper and carefully slide off the moulds while still warm. For the filling, beat ricotta with icing sugar, vanilla and cinnamon until smooth and creamy, then fold in chocolate chips, candied peel and pistachios. Just before serving, pipe or spoon the filling into both ends of each kannoli, and dust generously with icing sugar.