This pistachio cannoli recipe is made with a mixture of cheeses and is perfect the someone who loves both salty and sweet.
In a mixing bowl, sift together the flour, salt, cinnamon and granulated sugar.
Next, mix in the butter and eggs with a fork.
Slowly add in the wine until the dough comes together.
Form it into a large ball and let it rest for 15 minutes.
Have about 3 cups of oil slightly boiling in a small pot.
Dust a cutting board with flour.
Roll out the dough until it is 1/4 inch thick. Use a 3 1/2 inch round cutter to make circles.
Roll out this dough and fold it into the shape of a cannoli shell.
You a pastry brush to apply the beaten egg whites as a glue to hold the shell together.
Heat the oil in a small pot to about 350 degrees F.
Gently insert the shells one at a time for about one minute.
Gently remove them using tongs to a plate lined with paper towels and let sit.
Repeat until done. Let cool before inserting the filling.
In a large bowl, stir together the marscapone cheese, confectioners' sugar, ricotta cheese, until smooth. Set aside.
In a chilled mixing bowl, beat whipping cream with an electric mixer until stiff peaks form. Fold into mixture.
Pipe filling into cannoli shells so filling extends from ends. Sprinkle the cannoli ends with chopped nuts.
Sprinkle with confectioners sugar and place onto a serving dish.