Cannoli - cooking recipe

Ingredients

None None vegetable oil, to deep-fry
2 sheets frozen pie dough, thawed and cut into 12 small rectangles
1 None egg white, lightly beaten
1/3 lb dark chocolate, grated
1 lb fresh ricotta
3/4 cup powdered sugar + extra, to dust
2 tbsp heavy cream
1 tbsp orange zest
1/3 cup unsalted pistachios, toasted and finely chopped

Preparation

Heat oil in a heavy-bottomed pot over medium-high heat. Meanwhile, brush cannoli molds with a little oil then wrap a piece of pie dough around each, brushing overlapping corners with egg white to seal. Working in batches, fry cannolis for 3-4 mins or until golden brown. Remove and drain on paper towels. Carefully remove mold from cannolis while still warm. Cool on paper towels.
For the filling, combine 2 oz chocolate, ricotta, powdered sugar, cream and orange zest then transfer to a piping bag. Fill cannoli shells and set aside.
Melt remaining chocolate. Dip ends of cannoli in chocolate then dip in pistachios. Dust with extra powdered sugar.