Ingredients
Equipment
Method
Make the Shells
- Place the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the cocoa, sugar, salt, cinnamon, vanilla, wine, vinegar, egg white and pulse until the mixture starts coming together like a dough. Take out and knead to form a smooth dough. The mixture will be firm. Wrap in cling wrap and allow to rest for 30 minutes.
- Cut the dough into 4 portions and roll with a pasta machine on the first setting 6 times, folding over on itself each time. Once the dough is smooth, keep rolling it through the pasta machine, turning the knob up a notch each time until the 6th setting. Lay the sheet of dough on a lightly floured surface. Repeat so all the dough is used. (Note – if you don’t own a pasta machine you could use a rolling pin, but as the dough is firm it will be very difficult).
- Using a 10cm round cutter, cut circles from the dough. Wrap each circle around a metal cannoli tube. Dab a little egg wash on the edge to stick together.
- Pour oil into a saucepan so it is at a depth of about 15cm. Heat until it reaches 180°C on a thermometer, or until a cube of bread thrown in bubbles and fries instantly. Add the cannoli tubes, only a few at a time. They should bubble immediately. Cook for no more than 2 minutes, or until they float, are dark golden in colour and look blistered. Remove with tongs and place on paper towels to cool and drain.
- Using a tea towel, gently hold the cannoli in one hand while you slide it off the tube with the other. Repeat until all the cannoli are cooked. Cool.
- Dip the ends in melted chocolate and then dip into pistachios. Allow to set on a wire rack. Cannoli can be stored in a sealed container for 3 days until ready to fill.
Make the Filling
- Mix all ingredients together.
- Using a piping bag fitted with a 1cm star nozzle, fill with ricotta filling just before serving. Dust liberally with icing sugar.