Cannoli Alla Siciliana (Sicilian Cannoli)

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

filling, ricotta cheese, sugar, mixed peel, chocolate, cannoli shells, flour, marsala wine, butter, white sugar, vinegar, corn oil, topping, pistachio nuts, sugar

Taken from www.allrecipes.com/recipe/258764/cannoli-alla-siciliana-sicilian-cannoli/ (may not work)