Sicilian Cannoli

Instructions

1. In a medium bowl, combine the flour, granulated sugar, salt, and cocoa powder. Add the chilled butter and use your fingers to rub it in until the mixture resembles coarse crumbs.
2. In a small bowl, beat together 1 egg and the white wine. Add to the flour mixture gradually, mixing with a fork until a dough forms.
3. Knead the dough on a lightly floured surface until smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for 30 minutes.
4. While the dough chills, combine ricotta, powdered sugar, and vanilla extract in a bowl. Mix until smooth. Fold in mini chocolate chips and orange zest. Refrigerate the filling until ready to use.
5. Roll the chilled dough to about 1/8-inch thick. Cut circles using a 4-inch round cutter. Wrap each circle around a cannoli form, sealing the edge with beaten egg to secure.
6. In a deep fryer or large pot, heat vegetable oil to 375°F (190°C). Carefully fry the cannoli shells a few at a time until golden brown, about 2 minutes. Remove from oil and drain on paper towels. Allow to cool before removing molds.
7. Once cooled, gently remove the cannoli shells from the molds. Be careful as they are fragile.
8. Fill each cannoli shell using a pastry bag filled with ricotta mixture. If you don’t have a pastry bag, a plastic freezer bag with the corner snipped off will work.
9. Dust the filled cannoli with powdered sugar before serving. Enjoy your Sicilian Cannoli!