Crispy Cannoli Cookies with Orange Ricotta Filling

In a large mixing bowl, add 2 cups all-purpose flour, 2 tablespoons brown sugar, 1/4 tsp fine sea salt, and 1/2 tsp ground cinnamon. Stir to combine. Cut in 3 tbsp of cold butter with a pastry knife.
In a small bowl, whisk together 2 eggs, 1/2 cup sparkling water, and 1 tsp vanilla.
Pour the wet ingredients into the bowl of dry ingredients and knead them together. Pour the dough out onto a plastic wrap and wrap it up. Place in the fridge to chill for 1 hour.
When ready to fry, remove the disc from the refrigerator. Place a deep-fry pan on the stove over high heat and bring the vegetable oil up to 375 degrees F.
Roll the dough out on a lightly floured surface until about 1/4 inch thick. Using a round biscuit cutter, cut the dough and wrap it around cannoli molds.
Carefully drop the cannoli molds, wrapped in dough, into the hot oil and fry until golden brown. Remove and allow to cool on paper towels before removing the mold.

In a bowl, add 16 oz ricotta cheese, 1/4 cup powdered sugar, one pinch of salt, and the zest of 1 orange. Beat with a hand mixer until smooth. Pour the filling into a piping bag.
Pipe the center of each cannoli shell with the filling. Place the cookies in the fridge until you are ready to serve.