Stuffed Cannoli

First, prepare the filling

Combine the crystallized fruits with the rum or cognac and let it sit for about 30 minutes

While this is happening, mix the ricotta cheese with confectioner's sugar and chocolate chips in a bowl until well combined

Add 3 tablespoons of crystallized fruits

Fold in the heavy cream carefully

Reserve 1 tablespoon of crystallized fruits for garnish

Chill in the refrigerator for 1 hour before filling the cannoli shells

Now prepare the cannoli shells

Mix 1 cup of all-purpose flour with baking powder in a bowl

Make a hole in the center of the dough and add the butter, wine, and egg to it

Knead the dough with a fork until well combined

Place the dough on a floured surface and knead until smooth, adding the remaining 2 tablespoons of flour as needed

Divide the dough into four parts

Roll out each part into squares about 14 inches in diameter

Cut each square into four

To fry, place a cannoli metal cone diagonally over each quad, lift the edges and cross them over the cone

Moisten the edges and press firmly to ensure the dough does not open

Fry in hot oil until lightly browned

Remove from the cannoli shells and let cool

Fill with the mixture and garnish with crystallized fruits.