Cannoli with Mascarpone and Pistachio nuts

Instructions

1. In a bowl combine the flour, salt, butter and egg.
2. Dissolve the cocoa and sugar in the wine and pour the liquid into the bowl with flour. Stir well in the food processor or with your hands. You will get an elastic dough. Wrap the dough in foil and put it in the refrigerator for 1 hour.
3. Beat the Mascarpone cheese with the milk and powdered sugar. Add the grated lemon and orange zests. Transfer the cream to a posh fitted with a round hook and put it in the refrigerator.
4. Roll the dough on a floures surface to a crust, 2 mm thick. Cut out circles - 8 cm in diameter.
5. Smear every form of cannelloni with butter or oil. Take one shape in hand and wrap around a circle dough, press the ends firmly to close the tube. Repeat with the other forms.
6. Fry the molds in a heated oil. Remove them on a kitchen napkin. After cooling, remove the each cannoli from the molds.
7. Melt the chocolate in a water bath, add the butter and stir. Dip the ends of the cannolis in the chocolate. Arrange on baking paper until the chocolate is tight.
8. Fill the cannoli with the cream using the posh. Sprinkle with fine crushed pistachios. Before serving, sprinkle with powdered sugar if you like.

• Servings : 10
• Ready in : 90 Minutes
• Course : Dessert and Snacks
• Recipe Type : Christmas Recipes, Dessert, Finger foods
• Ingredient : Butter, Cacao, Caster sugar, Caw-milk, Eggs, Flour, Lemon zest, Orange zest, Pistachios, Red wine, Sugar, Sunflower oil