Orange Cannoli

Instructions

1. Drain the ricotta in a fine-mesh sieve set over a bowl for at least 2 hours or overnight in the refrigerator to remove excess moisture.
2. To make the dough, combine the all-purpose flour, granulated sugar, ground cinnamon, and fine sea salt in a large mixing bowl.
3. Cut the cold unsalted butter into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
4. In a separate small bowl, beat the egg lightly, then add the dry white wine. Pour into the flour mixture and stir until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead briefly, about 3-5 minutes, until smooth and elastic. If too sticky, sprinkle a little more flour.
6. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
7. Meanwhile, in a medium bowl, combine the drained ricotta, confectioners' sugar, pure vanilla extract, fresh orange zest, and finely chopped candied orange peel. Fold gently until smooth and well blended. Cover and refrigerate until ready to fill.
8. After resting, roll out the dough on a floured surface as thin as possible, about 1/16 inch (2 mm). Cut out 4-inch (10 cm) circles using a round cutter or bowl.
9. Wrap each dough circle around a well-oiled metal or wooden cannoli tube, sealing the edges with a little water.
10. Heat neutral frying oil in a deep pot to 360°F (180°C). Fry the dough tubes in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes. Drain on paper towels and carefully remove the cannoli tubes once cool enough to handle.
11. Fill each cooled cannoli shell just before serving with the prepared ricotta filling using a piping bag or spoon.
12. Serve immediately, optionally dusted lightly with extra confectioners' sugar.