Cannoli

Instructions

1. 1

   In a mixing bowl, combine the all-purpose flour and granulated sugar.

2. 2

   Cut in the unsalted butter until the mixture resembles coarse crumbs.

3. 3

   Stir in the egg whites, white wine vinegar, and cold water until the dough comes together.

4. 4

   Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes.

5. 5

   Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

6. 6

   While the dough is resting, prepare the filling by mixing the ricotta cheese, powdered sugar, and vanilla extract in a bowl until smooth. Fold in the candied orange peels and dark chocolate chips. Refrigerate the filling until ready to use.

7. 7

   Heat the vegetable oil in a deep-fryer or large, heavy saucepan to 360°F (182°C).

8. 8

   Divide the dough into smaller pieces and roll out each piece to about 1/8 inch thick. Cut into circles using a round cutter.

9. 9

   Wrap each circle of dough around a cannoli form. Seal the edges with a bit of egg white.

10. 10

    Fry the cannoli shells in the hot oil until golden brown, about 2 minutes, turning them as necessary. Remove with tongs and drain on paper towels. Let cool slightly before carefully removing the forms.

11. 11

    Once the shells are cool, pipe or spoon the ricotta filling into each shell.

12. 12

    Dust with additional powdered sugar before serving, and optionally garnish with more candied orange peels or chocolate chips.