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### **Step 1: Make the Cannoli Shell**
1. In a large bowl, mix the flour, sugar, and salt.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Add the wine gradually, mixing until a dough forms. Knead for about 5 minutes until smooth.
4. Wrap the dough in plastic wrap and let it rest for 30 minutes.
5. Roll out the dough into a large rectangle, about ⅛-inch thick.
6. Wrap the dough around a large metal cannoli tube and seal the edge with beaten egg.
7. Heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C). Carefully fry the shell until golden brown and crisp, about 3-4 minutes.
8. Remove the shell and let it cool completely before carefully sliding it off the mold.
### **Step 2: Prepare the Ricotta Filling**
1. In a mixing bowl, whisk the ricotta, powdered sugar, vanilla extract, cinnamon, and orange zest until smooth.
2. Fold in the mini chocolate chips.
3. Transfer the filling into a piping bag and refrigerate until ready to use.
### **Step 4: Serve & Enjoy!**
– Slice into pieces and serve immediately for the best texture.
– Store leftovers in the fridge, but enjoy within a day for maximum crunch!
## **Tips for the Perfect Giant Cannoli**
✔ **Drain the Ricotta** – Ensures a thick and creamy filling.
✔ **Use a Sturdy Mold** – A strong metal cannoli tube will help keep the shape.
✔ **Work Quickly with Dough** – The thinner, the better for crispy shells.
Would you like a smaller, bite-sized version of this recipe? 🍰🍊
