Mini Pistachio Sicilian Cannoli

Instructions

1. 1

   In a large bowl, combine 200g all-purpose flour and 30g granulated sugar. Add 30g unsalted butter and mix until the mixture resembles coarse crumbs.

2. 2

   Add 1 egg and 60ml Marsala wine to the flour mixture. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.

3. 3

   Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

4. 4

   While the dough rests, prepare the filling by mixing 250g ricotta cheese and 60g powdered sugar in a bowl until smooth. Cover and refrigerate until ready to use.

5. 5

   After resting, roll out the dough to about 2mm thickness. Cut into small circles (about 7-8cm in diameter).

6. 6

   Wrap each dough circle around a metal cannoli tube, sealing the edge with a little water.

7. 7

   Heat 500ml vegetable oil in a deep pan to 180°C (350°F). Fry the cannoli shells in batches until golden and crisp, about 1-2 minutes. Remove and drain on paper towels. Let cool, then carefully remove the shells from the tubes.

8. 8

   Fill a piping bag with the ricotta filling and pipe into each cooled cannoli shell.

9. 9

   Dip the ends of each cannoli in 40g chopped pistachios.

10. 10

    Dust with extra powdered sugar if desired and serve immediately.