Classic Cannoli
"If you're in need of a weekend project, let this cannoli recipe take center stage. Yes, it’s a labor of love, but the light, crispy, pleasantly sweet shell bursting with creamy ricotta is simply irresistible—and worth every step. Mini chocolate chips and pistachios add texture to each bite. Splurge on a nicer batch of ricotta to avoid a runny filling and achieve a luscious result. And here's another tip: be sure to roll the dough tightly around the mold before you fry it holds its shape. The light dusting of powdered sugar is the only finishing touch you need...."
INGREDIENTS
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1 cup all-purpose flour, plus more for work surface
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2 tablespoons vegetable shortening
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2 tablespoons white vinegar
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1/2 teaspoon kosher salt
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2 large eggs
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1/2 cup plus 2 Tbsp. granulated sugar, divided
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Vegetable oil, for frying
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1 16-oz. container whole-milk ricotta
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1/4 cup miniature semisweet chocolate chips
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1/4 finely chopped roasted, salted pistachios
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Powdered sugar, for serving
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Special equipment: 10 cannoli molds or 10 (5 1/2- to 6- x 3/4- to 1-inch) wooden dowels
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