Ricotta Filled Cannoli

Instructions

1. Step 1

   Combine the flour, granulated sugar, cocoa powder, cinnamon, and salt in a large mixing bowl. Rub in the cold butter until the mixture resembles coarse crumbs.

   Ingredients used: 250.0 gr All-Purpose Flour, 30.0 gr Butter, 5.0 gr Cocoa Powder, 30.0 gr Granulated Sugar, 1.0 gr Ground Cinnamon, 1.5 gr Salt

   Cookware: Large Mixing Bowl

2. Step 2

   Add the egg, Marsala wine, and vinegar. Mix into a firm dough, then knead until smooth and elastic.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 piece Egg, 60.0 ml Marsala Wine, 10.0 ml White Wine Vinegar

   Cookware: Large Mixing Bowl

3. Step 3

   Wrap the dough tightly and let it rest at room temperature.

   Timer: 60 min (fixed)

   Cookware: plastic wrap

4. Step 4

   Beat the drained ricotta with the powdered sugar and vanilla until smooth. Fold in the dark chocolate and orange zest, then cover and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 80.0 gr Dark Chocolate, 6.0 gr Orange Zest, 120.0 gr Powdered Sugar, 500.0 gr Ricotta, 5.0 ml Vanilla Extract

   Cookware: Medium mixing bowl, plastic wrap

5. Step 5

   Divide the rested dough into manageable portions and roll each portion as thinly as possible. Cut twelve rounds about 10 cm across.

   Timer: 15 min (fixed)

   Cookware: 10 cm round cutter, rolling pin

6. Step 6

   Wrap each dough round around a cannoli mold, overlapping the edges. Brush the overlap with egg white and press firmly to seal.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 piece Egg White

   Cookware: Cannoli molds

7. Step 7

   Pour the vegetable oil into a deep heavy pot and heat over medium heat until it reaches 175°C.

   Timer: 10 min (fixed)

   Ingredients used: 1500.0 ml Vegetable Oil

   Cookware: Deep heavy pot, Kitchen thermometer

8. Step 8

   Fry the molded shells in small batches until blistered, crisp, and deep golden brown. Maintain the oil near 175°C between batches.

   Timer: 12 min (fixed)

   Cookware: Deep heavy pot, Kitchen thermometer, slotted spoon

9. Step 9

   Transfer the fried shells to a wire rack. Let them cool briefly, then carefully slide out the molds and cool the shells completely.

   Timer: 20 min (fixed)

   Cookware: Cannoli molds, slotted spoon, wire rack

10. Step 10

    Transfer the chilled ricotta filling to a piping bag. Pipe filling into both ends of each cooled shell, then dip the exposed filling in the chopped pistachios and serve promptly.

    Timer: 10 min (fixed)

    Ingredients used: 30.0 gr Pistachio

    Cookware: piping bag, wire rack