Sicilian Pistachio Cannolo

Step 1

Mix all the ingredients with the help of the planetary mixer in order to obtain a homogeneous dough; cover it with plastic wrap and let it rest for about 2 hours in the refrigerator. Roll out a sheet of about 2 mm and with the round cutter cut out discs of dough about 8 cm in diameter. Wrap the dough in the cannoli mold. Dirt with the egg white the ends of dough that join and press well so as to fix the dough to the mold. Dip the cannoli in boiling oil and fry until it is cooked evenly. Remove the cannolo by pressing the mold inwards in order to easily detach the dough. Prepare the filling by mixing the ricotta and the pistachio mix. Fill the cannoli with the help of the piping bag and complete the decoraing with chocolate curls, pistachio grains and a sprinkling of icing sugar.