Foryoueats: Cannoli Recipe

Ingredients

• For the Shells:
• 4 1/2 ounces all-purpose flour, such as Gold Medal, plus more for dusting (about 1 cup, spooned; 125g)
• 1 ounce unsalted butter (about 2 tablespoons; 25g)
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/16 teaspoon ground cinnamon
• 3 ounces cold tap water (about 1/3 cup plus 1 tablespoon; 85g)
• For the Filling:
• 4 1/2 ounces plain or toasted sugar (about 2/3 cup; 130g)
• 1 ounce cornstarch (about 1/4 cup, spooned; 25g)
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1 large egg (about 2 ounces; 55g)
• 1 large egg yolk (about 1/2 ounce; 15g), white reserved for the shells (see below)
• 8 ounces milk, any percentage will do (about 1 cup; 225g)
• 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
• 1 teaspoon lemon zest
• 20 ounces fresh ricotta, strained to a sour cream-like consistency if needed (about 2 1/3 cups; 565g; see note)
• To Fry:
• 42 ounces refined coconut oil, such as Nutiva, or other solid fat like vegetable shortening, lard, or palm oil (about 6 cups; 1.2kg)
• 1 egg white, well beaten (about 1 ounce; 25g)
• To Serve (Optional):
• 3 ounces finely chopped dark chocolate (about 1/2 cup; 85g)
• 3 ounces finely chopped pistachios (about 1/2 cup; 85g)