Crispy Sicilian Cannoli

Instructions:

1. Combine the all-purpose flour, granulated sugar, and salt in a bowl.
2. Rub in the softened unsalted butter until the mixture resembles coarse crumbs.
3. Stir in the apple juice and 2 tbsp vegetable oil until a dough forms.
4. Wrap the dough in plastic and let it rest in the refrigerator for 30 minutes.
5. Roll the dough extremely thin, about 1/8 inch.
6. Cut the dough into 4-inch circles, wrap them around cannoli tubes, and seal the edges with a dab of water.
7. Heat oil in a heavy-bottomed pot to 180°C (350°F) and fry the shells for about 2 minutes per side until dark golden and bubbly.
8. Slide the shells off the tubes while still warm and let them cool completely on a wire rack.
9. Place the ricotta cheese in a fine-mesh sieve over a bowl for 15 minutes to remove excess moisture.
10. Pass the drained ricotta through the sieve using a spatula until completely smooth.
11. Fold in the 90g powdered sugar and vanilla extract until velvety.
12. Gently stir in the mini semi-sweet chocolate chips and transfer the mixture to a piping bag.
13. Pipe the ricotta filling into both ends of the cooled shells, filling them completely.
14. Dip the ends of the filled cannoli into crushed pistachios and finish with a light dusting of the remaining 15g powdered sugar.