Vanilla Cannoli

Instructions

1. In a large bowl, whisk together the flour, sugar, and fine sea salt.
2. Cut the cold unsalted butter into small pieces and incorporate with your fingertips until the mixture resembles coarse crumbs.
3. Add the beaten egg and dry white wine, mixing until the dough comes together.
4. Knead lightly on a floured surface until smooth, about 5 minutes.
5. Shape into a disc, wrap in plastic wrap, and let rest at room temperature for 20 minutes, then chill in the refrigerator for 25 minutes.
6. Line a fine-mesh sieve with a double layer of cheesecloth and drain the ricotta in the refrigerator for at least 1 hour, pressing gently to remove excess moisture.
7. Heat neutral oil in a deep fryer or heavy pot to 375°F (190°C).
8. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Cut into 4-inch (10 cm) ovals.
9. Wrap each oval around a cannoli tube, sealing edges with a bit of water.
10. Fry cannoli shells in batches until golden brown and crisp, about 2-3 minutes. Drain on paper towels and let cool completely before carefully removing the tubes.
11. In a medium bowl, combine the drained ricotta, sifted confectioners' sugar, vanilla bean paste, pure vanilla extract, and scraped seeds from the vanilla bean. Mix until very smooth and creamy, using a hand mixer if desired.
12. Transfer the vanilla ricotta filling into a piping bag fitted with a wide tip.
13. Fill the cooled cannoli shells with the vanilla ricotta cream just before serving to ensure crispness.
14. Optionally, dust filled cannoli lightly with additional confectioners' sugar or garnish the ends with finely chopped toasted pistachios to complement the vanilla.
15. Serve immediately for best texture and flavor.