Cannoli Siciliani di ricotta – Sicilian cannoli

Ingredients

150 g		plain flour
15 g		sugar
25 g		suet
1 tbsp	15 ml	white vinegar
1 pinch		cinnamon
1 l		sunflower oil
500 g		ricotta
3 tbsp	45 ml	icing sugar, sifted
40 g		dark chocolate, finely chopped
1 tbsp	15 ml	Amaretto, or rum or white marsala
—		icing sugar, to garnish
—		pistachio nuts, finely ground, to garnish

Begin by making the cannoli shells. In a large bowl, mix together all of the ingredients with a tablespoon of cold water. Knead vigorously until you will have an elastic and smooth dough. Wrap in a cling film, then leave to rest for 1 hour.
In a large, heavy-based pan or deep-fryer, preheat the sunflower oil to 180°C.
Roll the dough thinly to about 1/2cm thickness. Cut into rounds with a 8.5cm cutter and wrap around a metal cannoli tube. Fry the shells until light brown, carefully turning them with metal tongs to ensure even cooking. Drain on kitchen paper.
For the filling, mix all of the ingredients in a bowl until creamy and smooth. Transfer the filling into a piping bag and place in the fridge.
When ready to serve, pipe the cannoli shells with the cream, then garnish with the pistachios and icing sugar.