Start by sifting together your dry dough ingredients.
Mix in the wet dough ingredients until a firm dough forms (if it's too dry, add in a bit more apple juice).
Roll into a ball, cover with plastic wrap and let sit in the fridge for two hours.
Once the dough has had a chance to cool, cut into four parts and roll out the first part on a floured surface until it's the thickness of a dime.
Cut out a circle that is roughly 4-5 inches long.
Using a large pot, pour in enough vegetable oil until it's three inches deep. Bring to 375°F.
Wrap the dough around a cannoli form, and "glue" one of the edges to the other using the beaten egg white.
Set the cannoli form and dough into the heated oil. It will start to bubble and become a golden color. Let fry for 1-2 minutes until a nice golden color.
Remove from the oil and set onto a cooling rack with paper towel on top.
Remove the cannoli form after 20-30 seconds (be sure to use a towel to protect your hands as they will be HOT!)
Let the cannoli cool before filling. Continue to make until the dough is all gone.
For the filling, drain your ricotta, add in your vanilla and icing sugar and mix until it's well combined.
Fill the cannoli shells using a piping bag and dip in the ends in your decoration of choice.
Be sure to serve the cannolis as soon as they are filled. If not filling immediately, you can keep the filling up to two days in the fridge and the cannoli shells will keep up to two months in an air tight container.