Ingredients

Method

To Make the Cannoli

Place the salt, sugar and flour in a food processor and pulse about 10 times, then add the butter and do the same until there are no clumps of butter.

Mix the masala wine and the egg together and add to the mixture and pulse again to bring the dough together. If you need more masala add 1 or 2 tablespoons at the most, until you have a dough.

Oil a bowl and take the dough, shape it into a round and place in the oiled bowl. Cover and rest the dough at room temperature for 1-2 hours.

Heat a large pan with 1 1/2 inches of vegetable oil to 345º - 355º. Take half the dough , keeping the other half covered so it doesn't dry out. On a well floured surface, roll out the dough very thinly and using a 3 1/2" to 4" cookie cutter, cut the dough into rounds.

Spray the cannoli forms with cooking spray and wrap each one with a round of dough and using a pastry brush, lightly brush 3/4 of one end with the egg white as glue to stick the ends together, pressing together lightly to make the dough stick together around the cannoli form.

Gently place the cannoli shell into the hot oil with tongs, fry until golden brown and crisp, about 1-2 minutes. Fry up to 6 at a time and make sure the temperature doesn't go too high as the shells will burn.

When golden, remove from the oil and drain over the oil so the oil runs back into the pan of oil and drain the cannoli shells on some paper towel. Use metal tongs to hold the mould and gently slide the cannoli shell off the mould using paper towel. Allow the forms to cool and repeat the process with the remaining dough. Any scraps put back in the bowl to rest for 10 minutes and then reuse. Cool on a wire rack before filling.

Cannoli Filling

In a large bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and lemon zest (if using). Mix until smooth and well combined.

Gently fold in the mini chocolate chips or chopped candied fruit.

Spoon the ricotta filling into a piping bag fitted with a large round tip.

Pipe the filling into each cannoli shell, filling from both ends to ensure the entire shell is filled.

Arrange the filled Cannoli on a serving platter and dust with additional powdered sugar.

Dress with candied peel (optional). Serve the Cannoli immediately, or store them in the refrigerator for up to a few hours before serving.