Knit the dough on a flat surface for 2 minutes. If it results too dry, add a bit of water.
Wrap and put in the room temperature for 15 min.
Stretch with pasta machine on the largest setting.
Make the double fold on the longest side (folding the 2 opposite extremities towards the middle) and stretch again with the same setting with the pasta machine.
Repeat step 4 for 4 time.
Now make only single fold (the two furthest extremities will meet on one side) and stretch on a thinner setting with a pasta machine.
Now make a single fold on the SHORTEST side, and stretch with pasta machine.
Continue stretch the dough with pasta machine until it reaches 1 mm
Once your cannoli sheets are laid down make circles with a medium ring
mold through all the sheets until finished
Wrap circles around stainless steel cylinders for cannoli and close extremities. Brushing a little bit of egg where the extremities meet to close the cannoli.
Set aside in the fridge for 10 minutes.
Heat up the oil to fry and fry the cannoli shells for about 2 to 3 minutes.
Leave at room temperature for a maximum of 3 days if needed, and put in the fridge after 3 days sealed very well in a container for another week if needed. Fill the shell with cannoli filling only when needed to avoid sogginess.
In a bowl mix all the 【Filling】 ingredients and put all in a pastry bag with your favorite tip of your choice.
Fill all the fried cannoli shells.
Dip in pistachio and chocolate chips.
Garnish with powdered sugar.
if you want to enjoy cannoli days later just leave the shells empty and fill when needed. You can decorate with candied fruits.