A traditional Italian dessert, known and loved around the world!
Mix all the ingredients with a food mixer so as to obtain a smooth dough; cover it with some cling film and let it rest for about 2 hours in the fridge. Spread a layer of about 2 mm and make some discs with the round cutter: it should be of about 8 cm diameter. Wrap the dough around Sicilian Cannoli molds. Brush the dough ends with egg white, make a slight pressure ensuring to fix the dough around the mold. Dip them in hot oil and fry until are evenly cooked. Pull the dough out pressing the mold inward. Prepare now the filling mixing together the ricotta cheese and pistachio grain. Fill cannoli with a pastry bag and complete the decoration with some chocolate curls, chopped pistachios and sprinkling some powdered sugar.
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