Make the Cannoli Shells:
In a large mixing bowl, combine the flour, sugar, cinnamon, and salt. Add the cubed butter and rub it into the flour mixture with your fingers until it resembles coarse crumbs.
In a small bowl, whisk together the egg yolk, white wine, and vinegar. Add the wet ingredients to the dry ingredients and stir until the dough starts to come together.
Knead the dough on a lightly floured surface for 5-6 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 1 hour.

Shape the Cannoli Shells:
Once the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a round cutter (about 4 inches in diameter) to cut out circles of dough.
Wrap each dough circle around a metal cannoli tube, sealing the edges with a little water. Press the edges together to ensure they stay sealed during frying.

Fry the Cannoli Shells:
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the cannoli shells in batches, turning them to ensure they cook evenly, for about 2-3 minutes or until golden brown.
Remove the shells from the oil and drain them on paper towels. Let them cool completely before removing the tubes.

Prepare the Ricotta Filling:
In a mixing bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Stir until smooth and creamy.
If desired, fold in the mini chocolate chips, lemon zest, and candied fruit to add extra flavor and texture to the filling.

Assemble the Cannoli:
Once the shells are cooled, pipe the ricotta filling into the cannoli shells using a pastry bag or a zip-top bag with the corner snipped off. Fill the shells from both ends to ensure they are filled evenly.
Be careful not to overfill, as the filling can spill out.

Garnish and Serve:
Dip the ends of the filled cannoli in chopped pistachios, mini chocolate chips, or candied fruit for extra flavor and decoration.
Dust with powdered sugar just before serving to give the cannoli a classic finish.

Serve and Enjoy:
Serve the cannoli immediately to enjoy their crispy, fresh texture. If you’re preparing them in advance, fill the shells shortly before serving to prevent them from getting soggy.