Pistachio Cannoli

Making the Dough

In a mixing bowl, combine the all-purpose flour, granulated sugar, salt, and ground cinnamon.
Incorporate the softened butter and egg yolk into the dry mixture, stirring until crumbly.
Gradually pour in the white wine (or vinegar), mixing until the dough forms a cohesive ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll the dough out to approximately 1/8-inch thick on a floured surface.
Using a round cutter (4 inches in diameter), cut out circles from the rolled dough.

Frying the Shells

In a deep skillet, heat oil to 350°F (175°C).
Gently wrap each dough circle around a cannoli tube, sealing the edges with water.
Fry the wrapped tubes for about 2-3 minutes until golden brown.
Remove the shells from the oil and place them on paper towels to drain and cool.

Preparing the Filling

In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and finely chopped pistachios.
Mix until you achieve a smooth and creamy consistency.
Refrigerate the filling for about 30 minutes to firm it up.

Assembling the Cannoli

Using a piping bag or small spoon, fill each cooled cannoli shell with the pistachio filling.
Dip the ends of the filled cannoli in additional chopped pistachios for added crunch.
Dust the cannoli with powdered sugar just before serving.
Serve your Pistachio Cannoli immediately to relish the delightful blend of textures and flavors.