Making the Cannoli

• In a mixing bowl, combine the flour, granulated sugar, salt, and ground cinnamon. Stir until well blended.
• Add the softened butter and egg yolk to the bowl. Mix until the texture resembles coarse crumbs.
• Gradually stir in the white wine (or vinegar) until the dough starts to come together. Knead for about 5 minutes.
• Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
• Roll the dough out on a floured surface to about 1/8-inch thick.
• Use a round cutter (about 4 inches) to cut out circles of dough.
• Heat oil in a deep skillet or fryer to 350°F (175°C).
• Take each dough circle and wrap it around a cannoli tube, sealing the edges with water.
• Fry the wrapped tubes until golden brown, about 2–3 minutes.
• Remove the fried shells and drain them on paper towels to cool.
• In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and finely chopped pistachios. Mix until smooth.
• Refrigerate the filling for about 30 minutes.
• Using a piping bag or spoon, fill each cannoli shell with the pistachio filling.
• Dip the ends of each filled cannoli in additional chopped pistachios for garnish.
• Dust the cannoli with powdered sugar before serving.
• Enjoy your homemade Pistachio Cannoli immediately for the best texture and flavor.