Pistachio Cannoli with Crunchy Shells and Creamy Pistachio Filling

2 cups ricotta cheese, drained

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup finely chopped pistachios

1/4 cup mini chocolate chips (optional)

Extra chopped pistachios and powdered sugar, for garnish

Directions:

1. Prepare the Cannoli Shells:

In a large bowl, combine flour, sugar, salt, and cinnamon.

Cut in the butter until the mixture resembles coarse crumbs.

Add egg yolk, Marsala wine, and vinegar. Mix until the dough comes together.

Knead the dough on a lightly floured surface until smooth, about 5 minutes. Wrap in plastic wrap and let rest for at least 1 hour.

Roll out the dough very thin, about 1/8 inch thick. Cut out circles using a 4-inch round cutter.

Wrap each circle around a cannoli tube, sealing the edge with a bit of water.

Heat oil in a deep fryer or heavy saucepan to 375°F (190°C). Fry the dough-wrapped tubes in batches until golden brown and crisp, about 2-3 minutes.

Carefully remove the shells from the tubes and let cool on a wire rack.

2. Make the Pistachio Filling:

In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Beat until smooth.

Stir in finely chopped pistachios and mini chocolate chips (if using).

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes