Hazelnut Cannoli

Instructions

1. Drain ricotta in a fine sieve lined with cheesecloth for at least 1 hour or up to overnight in the refrigerator to remove excess moisture.
2. In a large bowl, whisk together all-purpose flour, sugar, ground cinnamon, and fine sea salt.
3. Cut in cold diced unsalted butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Whisk together the egg and dry white wine in a small bowl.
5. Gradually add the egg and wine mixture to the dry ingredients, mixing with a fork or your hands until a firm dough forms. Knead briefly on a lightly floured surface until smooth and elastic, about 5 minutes.
6. Wrap the dough tightly in plastic wrap and refrigerate for 30 to 45 minutes to rest and chill.
7. Roll the dough out on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Using a 4x4 inch (10x10 cm) square cutter, cut into squares.
8. Wrap each dough square around a lightly moistened metal cannoli tube, pressing edges to seal.
9. Heat neutral oil in a heavy deep pot or fryer to 375°F (190°C). Fry the cannoli-wrapped tubes in small batches until golden and crisp, 2 to 3 minutes, turning once for even browning.
10. Remove the shells from the oil and drain on paper towels. When cool enough to handle, carefully slide the fried shells off the tubes and transfer to a wire rack to cool completely.
11. In a large chilled bowl, combine well-drained ricotta, 2/3 cup (80 g) confectioners' sugar, and pure vanilla extract. Beat with a mixer or whisk until smooth and creamy.
12. Fold in the finely chopped toasted hazelnuts, reserving the garnish portion.
13. Fill a pastry bag fitted with a large plain tip with the ricotta-hazelnut filling.
14. Pipe the filling into both ends of each cannoli shell just before serving to keep shells crisp.
15. Sprinkle additional chopped toasted hazelnuts over the filled cannoli and lightly dust with remaining confectioners' sugar if desired.