Traditionally these are Sicilian, but can be found all over Italy. It's a fairly unique pastry made from white wine, shaped and fried. Then the filling is up to you... we've gone for ricotta cheese with apple and cinnamon. We guess it's the Italian twist on apple pie!
Mix the flour, butter, sugar and vanilla in a bowl and mix well. Pour in the wine and mix slowly until it forms a dough. Mould and knead into a ball, Clingfilm and place in a fridge for an hour to rest.
Peel and core the apple and cut into a small dice. Fry the apple in the butter with a splash of water and pinch of ground cinnamon until they are soft. Cool slightly and blitz to a smooth purée.
Roll the pastry out as thin as possible and cut out a circle using a 10cm diameter cutter. Fold loosely round a cannoli tool (you can also use a thin roll of Clingfilm or any metal metal tubing) to form the cannoli shape. Seal the fold with the beaten egg.
Preheat the fryer to 180°C. Put the cannoli in the fryer, still on the metal tube if using, for 2-3 minutes until golden and crisp. (Or ease off of the Clingfilm roll and lower in by hand, this may loose some of their shape but add character) Drain on kitchen paper and leave to cool.
Remove the cooled pastry from the tubes. Dunk the cooled cannoli ends into melted chocolate then into chopped nuts for a decorative effect and allow to set.
Whip the ricotta, icing sugar and apple purée together. Spoon the apple cream into piping bags and pipe into the cannoli… or simply spoon the mixture in if you don’t have a piping bag. Decorate the exposed apple cream with a dusting of icing sugar and cinnamon, then serve. Makes 12