Sicilian Cannoli

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2 1/2 cups flour

1/4 cup sugar

1 tsp. ground cinnamon

1 tsp. kosher salt

4 tbsp. unsalted butter, cubed and chilled

5 tbsp. red wine

2 eggs, lightly beaten

1 egg white, lightly beaten

Canola oil, for frying


1 lb. ricotta, drained overnight in a cheesecloth-lined strainer, or ricotta impastata

3/4 cup confectioners' sugar, sifted

2 tsp. vanilla extract

1 tsp. orange zest

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