Sicilian Cannoli

Method

1. 01

   Step 1

   Rub butter into flour and sugar. Mix in egg and wine to make a firm dough; knead briefly, wrap and rest 30 minutes.

2. 02

   Step 2

   Roll very thin, cut 10 cm circles and wrap around metal cannoli tubes. Seal overlaps with egg white.

3. 03

   Step 3

   Heat oil to 175°C in a deep, less-than-half-full pan. Fry shells in batches for 2–3 minutes until crisp.

4. 04

   Step 4

   Cool enough to handle, slide off tubes carefully and cool completely.

5. 05

   Step 5

   Mix drained ricotta with icing sugar and chocolate. Pipe into shells just before serving and dip ends in pistachios.