For the dough: Mix the butter and sugar with the hand mixer until frothy. Add 2 eggs, wine, vanilla sugar, 1 pinch of salt while stirring constantly. Then gradually add the flour and knead with the dough hook of the hand mixer for 5 minutes until a smooth, supple dough is formed. Wrap the dough in cling film and refrigerate for 3 hours.
Roll the dough out of the foil and roll it out on a floured work surface 2 mm thin to approx. 48 x 36 cm. Cut the dough sheet into 12 squares measuring 12 x 12 cm. Whisk the rest of the egg.
Place metal tubes (or wooden sticks wrapped in aluminum foil) 15 cm long and 2 cm Ø diagonally on each sheet of dough. Brush the opposite corner of the dough thinly with egg yolk, roll up the sheet of dough and press lightly onto the corner of the dough that has been brushed with egg yolk. Make 3 or 4 rolls at a time.
Place the dough rolls in the 160 degree hot fat and bake for 3-4 minutes until golden, turning once. Drain on kitchen paper.
When the rolls have cooled down completely, carefully loosen the metal tubes or wooden handles and pull them out.
For the filling, squeeze out the ricotta well in a kitchen towel. Add sugar, vanilla sugar and orange blossom water and stir well. Finely chop the chocolate with a large kitchen knife. Finely dice the orange peel, lemon peel, angelica and cherries. Add the chocolate and candied fruits to the ricotta and stir well. Pour into a piping bag with a large perforated nozzle and fill the cannoli with it from both sides. Arrange on a platter and sprinkle with powdered sugar.
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