Cannoli

1. salt, sugar, flour, egg yolks, butter and wine knead into a smooth dough. Shape dough into a roll and cook for half an hour to cool.

2. cut dough into 20 pieces, roll out on floured work surface into circles 10-12 cm dia. and gently pull apart into ovals. Place ovals over greased molds, brush overlapping edges of dough with beaten egg white, press together lightly. Bake cannoli in batches (with the tubes) in hot oil until golden brown. Remove from the oil with a skimmer, drain on kitchen roll and cool. Carefully pull the tubes out of the pastry rolls.

For the filling, beat ricotta, powdered sugar and liqueur. Dice candied orange peel and candied lemon peel very finely. Chop chocolate finely. Mix everything carefully. Coarsely chop the pistachios.

Fill the cannoli with the mixture using a piping bag and roll in sifted powdered sugar. Sprinkle with pistachios.

Time: 1 1/2 hours, half an hour resting time.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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