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Crispy fried pastry tubes filled with sweet ricotta cream are Sicily's most iconic dessert. This legendary mediterranean pastry is a family tradition and global favorite.
In a mixing bowl, combine flour, cinnamon, salt, and 1 tablespoon powdered sugar. Add butter and cut in until mixture is crumbly.
Pour in white wine and milk; mix until dough forms. Knead for 3 minutes until smooth, wrap in plastic, and rest for at least 30 minutes.
Roll the dough thinly (about 1/8 inch) on a lightly floured surface. Cut into 4-inch circles and wrap each circle around a cannoli metal tube, sealing the edge with a little beaten egg.
Heat vegetable oil in a heavy pot to 350°F. Fry each shell, turning occasionally, until golden and crisp (about 2-3 minutes). Drain on paper towels and let cool completely before removing the tubes.
For the filling, press ricotta through a fine mesh sieve into a bowl. Mix with remaining powdered sugar, vanilla extract, and mini chocolate chips until smooth. Refrigerate 30 minutes for best texture.
Pipe the ricotta filling into the cooled shells just before serving. Garnish each end with chopped candied orange peel and dust with extra powdered sugar if desired.
