Cannoli Alla Siciliana (Sicilian Cannoli) - cooking recipe

Ingredients
    Filling:
    2 pounds sheep's milk ricotta cheese
    1 1/2 cups confectioners' sugar
    1/4 cup mixed peel
    1 1/2 ounces dark chocolate, finely chopped
    Cannoli Shells:
    1 1/4 cups all-purpose flour
    3 tablespoons dry Marsala wine, or more to taste
    1 tablespoon butter, softened
    1 tablespoon white sugar
    2 teaspoons vinegar, or more to taste
    corn oil for frying
    Topping:
    3 tablespoons chopped pistachio nuts
    2 tablespoons confectioners' sugar, or to taste
Preparation
    Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
    Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
    Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
    Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
    Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

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