Homemade Cannoli

In the large bowl of a stand mixer fitted with the paddle attachment, beat ricotta impastata, whole milk ricotta, sugar, vanilla, cinnamon, salt, and orange zest (if using) on low speed until sugar dissolves and texture starts to smooth out, 1 to 2 minutes.

Cover bowl and refrigerate bowl until ready to use.

In a medium bowl, whisk flour, sugar, cinnamon, and salt. Using your fingers, work in butter until pea-size pieces form. Add egg white and wine and stir with a wooden spoon until no specks of flour remain. Gather dough into a ball and transfer to a work surface; do not overwork.

Form dough into a disk, wrap in plastic, and refrigerate at least 45 minutes or up to overnight.

On work surface, roll dough to 1/8" thick and cut into about 12 (5") rounds. Wrap a round around a cannoli mold, brush top with egg white, then press other side over to cover mold. Repeat for a total of 12 shells.

In a large pot fitted with a deep-fry or instant-red thermometer, heat oil over medium-high heat until thermometer registers 350°. Fry cannoli until golden brown and bubbly, 4 to 6 minutes. Using tongs, carefully transfer shells to a wire rack set in a baking sheet. Let cool completely.

Transfer cream to large piping bag fitted with large round tip. Pipe cream into both sides of cannoli. Sprinkle with chips or pistachios. Dust with confectioners’ sugar.