Homemade Cannoli with Ricotta and Currant Confit

Start by combining *cold butter* with flour in a large mixing bowl. Add powdered sugar, cinnamon, and wine to the mixture.

Knead the ingredients into a stiff dough. Cover it with plastic wrap and let it rest for *20 minutes*.

Roll the dough out moderately thick. The dough will be tough to roll out the first couple of times. Roll out, fold into a 'book' shape, and roll again. Repeat this process five times until the dough becomes more elastic each time.

Finally, roll the dough as thin as possible, and cut it into squares to fit your cannoli molds. Moisten one corner of the dough with water and overlap it to wrap the mold. Fry in *hot oil* until *golden brown*. Drain on paper towels and cool completely.

Beat the heavy cream until stiff peaks form. In a separate bowl, combine ricotta cheese and powdered sugar, mixing thoroughly.

Using a *hand whisk*, gently fold the whipped cream into the ricotta mixture until smooth. Use this creamy filling to fill cooled *cannoli shells*.

Using a blender, puree the black currants. Stir in cornstarch and cognac.

Cook the mixture over medium heat, stirring until it thickens enough for the cornstarch to take effect. Transfer it to a piping bag and chill.

Add the cooled confit into the center of the cream filling in each cannoli, and serve.