Ingredients FOR CANNOLI

• 250 g flour 00
• 100 g dry white wine
• 25 g granulated sugar
• 25 g butter
• 1 pinch of salt
• 1 egg
• 1 untreated lemon
• 2 L liters sunflower oil

Ingredients FOR THE FILLING

• 250 g ricotta
• 110 g powdered sugar
• 80 g candied oranges
• 40 g chocolate flakes
• 1 pinch of cinnamon

Ingredients TO COMPLETE

• assorted grains (pistachios, hazelnuts, almonds)
• powdered sugar

FOR THE CANNOLI
Knead flour with sugar, salt, egg, soft butter, grated zest of 1 lemon and white wine, added slowly.
Formed a ball with the dough, wrap it in plastic wrap and let it rest in the fridge for about 2 hours.
Roll out the dough to a thickness of 1-2 mm, possibly using the machine to roll the dough. Obtain squares of about 6-8 cm on each side. Place the appropriate cylindrical molds on the diagonal of the squares and wrap the dough by making the two opposite corners adhere to each other.
Fry cannoli in sunflower oil at 160 ° C; drain them on kitchen paper, let them cool, then remove the cannoli from the cylinders.

FOR THE STUFFING
Mix all the ingredients until a homogeneous cream is formed. Transfer it to a pastry bag and stuff the cannoli.

TO COMPLETE
Dip each cannoli in a grain of your choice and sprinkle with icing sugar. Decorate as desired with candied cherries.

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