Lemon Cannoli

Instructions

1. In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
2. Cut the cold diced butter into the flour mixture with your fingertips until it resembles coarse crumbs.
3. In a small bowl, lightly beat the egg with the white wine until combined.
4. Add the wet ingredients to the flour mixture and stir until the dough begins to form; if too dry, add more wine 1 tsp at a time.
5. Turn the dough onto a lightly floured surface and knead gently until smooth, about 5 minutes.
6. Wrap the dough in plastic wrap and rest at room temperature for 20 minutes.
7. Drain the ricotta in a sieve lined with cheesecloth over a bowl; cover and refrigerate for at least 1 hour and up to 3 hours to remove excess moisture.
8. Roll the rested dough out very thinly (about 1/8 inch / 3 mm) on a lightly floured surface.
9. Cut the dough into 4-inch (10 cm) circles and wrap each around a metal cannoli tube, sealing the edge with a brush of water.
10. Heat neutral oil to 375°F (190°C) in a deep pot or fryer.
11. Fry the shell-wrapped tubes in batches until golden-brown and crisp, about 2 to 3 minutes, turning occasionally for even color.
12. Remove shells and drain on paper towels; cool slightly before carefully sliding shells off the tubes.
13. In a medium bowl, combine the well-drained ricotta with 2/3 cup confectioners’ sugar, vanilla bean paste, lemon juice, lemon zest, and salt. Whisk gently until smooth and creamy.
14. Transfer the filling to a piping bag or a plastic bag with the corner snipped.
15. Pipe the lemon ricotta filling into each cooled cannoli shell from both ends to fill completely.
16. Dust the filled cannoli lightly with remaining confectioners' sugar just before serving.