Method

SHELLS – In a large mixing bowl, whisk together the flour, brown sugar, and salt. Add cold cubed butter into the flour and mix until crumbly. Add the wine and 1 beaten egg. Stir until well combined. Form dough into flat disc, wrap in plastic wrap and refrigerate for at least 1 hour. Place about a quarter to a half of the dough on lightly floured work surface (leave remaining dough in fridge until ready to use). Roll dough with rolling pin until thin (about 1/4-inch thick or less) and cut out into 4-inch circles. Repeat rolling and cutting with remaining dough. Wrap each circle round a metal cannoli tube. Seal the overlapping dough edge with remaining beaten egg and press gently to seal. Fill a large heavy pot with a few inches of vegetable oil and heat over medium-high heat (185 °C). Fry each shell (still wrapped around the tube) for about 3 mins or until golden brown. Only add a few at a time and turn over halfway through cooking as needed. Do not overcrowd pan and maintain oil temperature. Place on a paper towel lined surface to cool. When shells are cool, remove moulds by gently squeezing them and twisting the shells until they slip off. Make sure shells are cooled completely before adding filling of choice.

FILLING – In a large mixing bowl combine the sweet ricotta with grated chocolate, pistachios, orange zest and juice. Mix well and place in a piping bag. Leave in the fridge until needed. Fill the kannoli shells and garnish with fresh pistachios and ice cream.