Classic Homemade Cannoli with Ricotta Filling

Make the shell dough: In a bowl, combine flour, sugar, and salt. Work the butter into the flour with your fingers until coarse. Add egg yolk, white grape juice, and vinegar; mix until a smooth dough forms. Wrap in plastic and rest in the fridge for 30 minutes.

Make the filling: Whisk ricotta until smooth. Sift in powdered sugar, cinnamon, and allspice; mix to blend. In a separate bowl, beat heavy cream until fairly stiff peaks form. Fold the whipped cream into the ricotta mixture, then stir in the chocolate chips and lemon zest. Refrigerate for at least 30 minutes.

Heat canola oil in a medium pot to 360°F. On a floured surface, roll the dough very thin (1/8-inch). Cut into 3-to-4-inch rounds.

Wrap each dough circle around a cannoli mold, sealing the overlapping edge with a dab of egg wash.

Using tongs, fry the shells in the hot oil until crispy and golden brown, 2 to 3 minutes. Carefully slide the hot shell off the mold onto a wire rack to cool. Repeat with all dough. Let shells cool completely.

Just before serving, transfer the chilled filling to a pastry bag. Pipe the filling into the cannoli shells from both ends.

Dust generously with powdered sugar and serve immediately for the best crispy texture.