Lemon cannoli

Serve this elegant Sicilian dessert at Christmas or on New Year’s Eve and get ready to be showered with compliments.

Ingredients

Makes 12 cannoli

• 1 ¼ cups all-purpose flour

• 1 tablespoon white sugar

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 2 tablespoons cold butter, cut into small cubes

• 1 egg

• 3 tablespoons dry white wine

• Oil for frying (canola or peanut)

• 1 ½ cups ricotta cheese

• ½ cup icing sugar

• ½ teaspoon vanilla extract

• Zest of one lemon

• 1 cup mini chocolate chips (optional)

Directions

1. In a bowl, combine the flour, white sugar, cinnamon and salt. Add the butter and rub together with your fingertips until the mixture resembles coarse sand. Stir in the egg and white wine. Then, form into a smooth dough.

2. Knead the dough lightly and wrap it in plastic wrap. Refrigerate for 30 minutes.

3. Roll out the dough to about two millimetres thick and cut into circles about 10 centimetres in diameter. Wrap each piece around a cannoli mould (or a metal tube), then seal with a little water.

4. Heat the oil in a large Dutch oven to 350 F and fry the shells for one to two minutes or until golden brown. Drain on paper towels and let cool before removing from the moulds.

5. Whisk the ricotta with the icing sugar, vanilla and lemon zest until smooth. Add mini chocolate chips, if desired. Refrigerate for 15 to 30 minutes to firm up the filling.

6. Fill the shells just before serving using a piping bag. Sprinkle with icing sugar.