Decadent Cream-Stuffed Cannoli: A Sweet Italian Delight

Prepare the Cannoli Shells:

In a mixing bowl, combine the flour, sugar, and salt.
Add the softened butter and rub it into the dry ingredients until the mixture becomes crumbly.
Mix in the egg and white wine (or vinegar) to form a dough. Knead for about 5 minutes until smooth and elastic.
Cover the dough with plastic wrap and let it rest for 30 minutes.
Shape the Shells:

Roll the dough out on a lightly floured surface until it’s thin, about 1/8 inch thick.
Use a round cutter (about 3 inches in diameter) to cut circles from the dough. Wrap each circle around a metal cannoli tube, sealing the edges with a little water.
Fry the Shells:

Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).
Carefully fry the cannoli shells in batches, turning them until golden brown and crisp (about 2-3 minutes).
Remove the shells from the oil and place them on paper towels to drain. Let them cool before carefully removing the tubes.
Prepare the Cream Filling:

In a bowl, mix the ricotta cheese, mascarpone, powdered sugar, vanilla extract, and cinnamon (if using) until smooth.
Fold in mini chocolate chips or other garnishes, if desired.
Assemble the Cannoli:

Using a piping bag, carefully fill each cooled shell with the cream filling.
Garnish the ends with chopped pistachios or candied fruit, if desired.
Serving and Storage Tips: