Homemade Cannoli

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subheading: For the Shells:

4 ½ 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 ⅓ cup plus 1 tablespoon; 85g)

subheading: For the Filling:

4 ½ ounces plain or toasted sugar (about ⅔ cup; 130g)

1 ounce cornstarch (about ¼ cup, spooned; 25g)

¼ 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 ½ ounce; 15g), white reserved for the shells (see below)

8 ounces milk, any percentage will do (about 1 cup; 225g)

½ ounce vanilla extract (about 1 tablespoon; 15g)

1 teaspoon lemon zest

1/16 teaspoon ground cinnamon

20 ounces fresh ricotta, strained to a sour cream-like consistency if needed (about 2 ⅓ cups; 565g; see note)

subheading: 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)

subheading: To Serve (Optional):

3 ounces finely chopped dark chocolate (about ½ cup; 85g)

3 ounces finely chopped pistachios (about ½ cup; 85g)

Directions at seriouseats.com

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