Sift the flour with the cinnamon into a bowl. Sand the flour by dispersing the lard with your fingertips, add the sugar and grated orange peel.

Mix in the whole egg and continue to knead, adding the salt dissolved in the vinegar and the Marsala wine. You will obtain a consistent and elastic dough. Finish it quickly on the work surface and put it in the fridge for at least 2 hours, before using it.

Roll out a third of the dough at a time, with the pastry sheet or rolling pin, reaching a thickness of 1.5 mm. Using a 10 cm diameter pastry ring, cut out discs that you will stretch slightly to make an oval.

Seal the outer flaps with egg yolk, overlapping them along the centerline of the torch. Cover cannoli ready for frying with plastic wrap, preventing them from drying on the surface, which would compromise the development of bubbles during cooking. Immerse the cannoli in oil at 175°C, seal side down.

Very crumbly bubbles will form on the surface of the cannoli, handle them gently using a perforated ladle. In a few seconds they will be golden brown and ready to drain on frying paper. Wait until they reach room temperature before removing the metal torch.

The scraps of fried puff pastry, in absence of the proper metal torches, can be used to create a “decomposed cannolo” by alternating them with ricotta cream.

For the cream: sift the ricotta well drained from the whey, work it for a minute with electric whips, incorporating the icing sugar.

The cannoli wafers should be filled with the ricotta cream only at the time of serving, using a sac à poche with a smooth 16 mm nozzle or a spatula.

Decorate the ends according to preference: with icing sugar, cherry and orange candied fruit, dark chocolate, chopped pistachios, cinnamon or a mix.