Cannoli Siciliani (Crisp Shells with Sweet Ricotta Filling)

Cannoli shells

• 200 g Plain flour
• 20 g Caster sugar
• 30 g Unsalted butter
• 1 Egg
• 900 ml Sunflower oil

Ricotta filling and finish

• 350 g Ricotta
• 80 g Caster sugar
• 1 tsp Dried orange zest
• 40 g Pistachios
• 40 g Dark baking chocolate

1. Make the shell dough: put the plain flour and 20 g caster sugar in a bowl and rub in the unsalted butter until it looks like fine crumbs. Beat the egg, add it to the bowl, and mix to a firm dough; if it feels dry, add 1 to 2 tsp water from the tap. Knead for 3 to 4 minutes until smooth, then cover and rest for 30 minutes.
2. While the dough rests, make the filling: whisk the ricotta with 80 g caster sugar and the dried orange zest until smooth and lightly aerated. Chop the pistachios and finely chop or grate the dark baking chocolate, keeping them separate for finishing. Chill the filling until needed.
3. Roll and shape: divide the dough into 8 pieces, then roll each one very thin on a lightly floured surface. Cut into circles about 10 to 11 cm wide, then wrap each circle around a cannoli tube and seal the overlap with a little beaten egg from the bowl (use a fingertip). Set aside while you heat the oil.
4. Fry the shells: heat the sunflower oil in a deep pot to 175°C (350°F). Fry the shells in batches for 1 to 2 minutes, turning with tongs, until deep golden and blistered. Lift out, drain, and cool completely before sliding off the tubes.
5. Fill and finish: spoon the ricotta mixture into a piping bag (or a sturdy food bag with the corner snipped) and pipe into both ends of each shell. Dip the ends into the pistachios and dark baking chocolate so they stick to the filling. Serve straight away for the crispest shells.

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