Cannoli

1. 1

   Heat oil in a heavy-bottomed pot over medium-high heat. Meanwhile, brush cannoli molds with a little oil then wrap a piece of pie dough around each, brushing overlapping corners with egg white to seal. Working in batches, fry cannolis for 3-4 mins or until golden brown. Remove and drain on paper towels. Carefully remove mold from cannolis while still warm. Cool on paper towels.

2. 2

   For the filling, combine 2 oz chocolate, ricotta, powdered sugar, cream and orange zest then transfer to a piping bag. Fill cannoli shells and set aside.

3. 3

   Melt remaining chocolate. Dip ends of cannoli in chocolate then dip in pistachios. Dust with extra powdered sugar.

No additional tips available.