• Strain a tub (15-ounces) of Ricotta over night.
• In a mixing bowl, whisk together flour, sugar and salt.
• Using your fingers, work the butter pieces into the flour mixture until coarse and crumbly.
• Add the egg yolk and wine; mix until smooth.
• Wrap the dough in plastic wrap and let rest in the fridge for 30 minutes.
• In the meantime, prepare the filling.
• In a mixing bowl, whisk the ricotta until smooth.
• Add powdered sugar, cinnamon and apple pie spice; whisk until well combined.
• In the bowl of your electric mixer beat the heavy cream until stiff.
• Fold the cream into the ricotta mixture.
• Stir in the diced apples.

MAKE THE CANNOLI

• Heat the canola oil to 360 degrees.
• Dust your working area with a little bit of flour.
• Remove dough from fridge and roll it out to about 1/8-inch thickness.
• Cut out 4-inch diameter rounds.
• Wrap each dough around a Cannoli Mold.
• Use a bit of egg wash on the edge of each round to seal it closed.
• Using a pair of tongs, hold the edge of the mold as you submerge and fry the shell.
• Fry for 2 to 3 minutes, or until crispy.
• Using the tongs, remove the cannoli from the hot oil.
• Using your other hand, remove the cannoli with a kitchen towel and carefully slide it off the mold.
• Set aside to cool.
• Repeat with the rest of the dough.

FILL THE CANNOLI

• Fill a pastry bag with prepared filling.
• Pipe the ricotta mixture into the cannoli shells.
• Decorate with small chocolate chips.
• Dust with powdered sugar.
• Serve.