Cannoli

Preparing the cannoli dough:

1. 1Put the flour and butter in a large bowl.
2. 2Rub the mixture with your fingertips until you get a sandy, even texture.
3. 3Add the two egg yolks, the cinnamon, the red wine, the salt, and the vanilla extract.
4. 4Mix starting from the center and gradually incorporate the flour until a smooth dough forms.
5. 5Transfer the dough to a lightly floured work surface and knead for 3 to 4 minutes, until smooth and forming a soft ball.
6. 6Wrap in plastic wrap and refrigerate for two hours.

Preparing the filling:

1. 7Pass the ricotta through a fine sieve to get a smooth texture.
2. 8Add the cinnamon, sugar, lemon zest, and vanilla extract.
3. 9Whisk until you get a smooth cream.
4. 10Adjust the consistency with a little lemon juice or milk, until you get a texture close to a firm whipped cream.
5. 11Transfer to a piping bag and refrigerate.

Shaping and frying the cannoli:

1. 12Once the dough has rested well, roll it out thinly on a floured surface, to a thickness of 1 to 1.5 mm.
2. 13Cut out circles using a cookie cutter.
3. 14Roll each circle into an oval shape, then wrap it around a cannoli mold (wood or metal).
4. 15Seal the edges with a little egg white, without pressing too tightly, to allow the dough to puff up while frying.
5. 16Heat the oil to 180°C.
6. 17Gently lower the cannoli into the oil, a few at a time, to avoid overcrowding the pot.
7. 18Fry for 5 to 6 minutes until nicely golden and crispy.
8. 19Drain on a wire rack and let cool completely.

Assembly:

1. 20Fill the cannoli with the ricotta cream using the piping bag, filling from both ends.
2. 21Dip each end into the crushed pistachios, then enjoy immediately.