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1
To make the pastry, sift the flour and salt into a bowl.
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2
Add the butter and rub it in until the mixture looks like bread crumbs.
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3
Stir in the sugar.
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4
Beat the egg and add to the flour mixture.
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5
Stir, adding enough wine to make a soft dough.
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6
Knead on a floured work surface until smooth.
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7
Roll out the pastry on a lightly floured work surface until less than 1/8 in (3mm) thick.
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8
Cut into 16 x 3in (5cm) squares.
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9
Beat the egg white until foamy.
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10
Dust 4 cannoli tubes with flour.
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11
Wrap a pastry square loosely around each tube, with the points facing east-west.
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12
Dampen the overlapping pastry with egg white and press together to seal.
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13
Pour enough oil into a large saucepan to come halfway up the sides and heat over to 350F (180C) on a deep-frying thermometer.
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14
Add the cannoli and fry for 3 minutes, or until golden and crisp.
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15
Drain on paper towels.
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16
While the first batch cools, repeat with 4 more tubes and pastry squares.
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17
When cool enough to handle, carefully twist and pull the metal tubes out of the cannoli shells.
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18
Repeat to make 16 cannoli shells.
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19
To make the filling, mix together ricotta, confectioner's sugar, candied peel, chocolate, and orange zest.
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20
Spoon the filling into the shells.
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21
Dust with confectioner's sugar and serve immediately.
