Sicilian Cannoli with Ricotta and Walnuts

Filling

1. Line a medium-sized sieve with 3-4 layers of cheesecloth. Place sieve or strainer over a bowl. Drain the ricotta. A heavy pan can be placed on top of the cheesecloth-wrapped ricotta to speed up the draining process.
2. Whisk the drained ricotta with 3/4 cup powdered sugar. Pass ricotta mixture through a sieve or thin strainer.
3. Add the walnuts and candied fruits to ricotta mixture and stir until combined.
4. Place mixture into a piping bag with a star tip and set aside.

Assembly

1. Preheat pan filled with oil to ½-inch in large pan or electric skillet over medium heat (350°F).
2. Prepare the dough by mixing flour with the cocoa powder, granulated sugar, egg, cinnamon and salt.
3. Add butter, wine and vinegar slowly into the dry ingredients while kneading.
4. Form a ball, flatten into a disc, and wrap in plastic wrap and let rest in the fridge for one hour.
5. Roll out the dough to a thickness of about 1/8-inch and cut into circles with a pastry cutter 3-1/2 inches in diameter. Pull the circles to shape into an oval and roll on metal cannoli mold.
6. Brush the edges of the dough with egg white to seal the dough shape. Place cannoli in hot oil and fry until golden brown and crispy, about 3 to 4 minutes, turning occasionally. Let them drain on absorbent paper towels and cool completely.
7. Once cool, remove from molds and fill the shells with ricotta cream and walnuts.
8. Decorate the ends with cherries and sprinkle with additional powdered sugar, and serve.

Tips:

• For full size cannoli a larger dough round is recommended.
• Be sure not to get egg white on the cannoli molds as the shells will stick to the cylinders.