Ingredients:

  • 1 1/2 cups (180g) all-purpose flour, plus more for dusting
  • 1/4 cup (30g) granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons (45ml) vegetable shortening, chilled
  • 1/3 cup (80ml) dry Marsala wine
  • 1 large egg white, lightly beaten
  • Vegetable oil, for frying (about 4-6 cups)
  • 15 ounces (425g) whole milk ricotta cheese, drained very well
  • 3/4 cup (150g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons (30ml) heavy cream
  • 1/4 cup (40g) mini chocolate chips, or chopped dark chocolate
  • Powdered sugar, for dusting
  • Chopped pistachios
  • Candied orange peel

Instructions:

  1. Make the Dough: Whisk together flour, sugar, cinnamon, and salt. Cut in shortening. Add Marsala, mixing until a dough forms. Knead briefly, form into a disc, wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: Thoroughly drain the ricotta cheese using cheesecloth or a fine-mesh sieve.
  3. Combine Filling Ingredients: In a separate bowl, whisk together the drained ricotta, powdered sugar, vanilla extract, cinnamon, and cream until smooth and creamy. Gently fold in the chocolate chips. Cover and refrigerate.
  4. Roll and Cut the Dough: On a lightly floured surface, roll out the dough to about 1/16-inch thickness. Cut out circles or ovals using a cookie cutter or knife.
  5. Shape the Shells: Wrap a dough circle around a cannoli tube, overlapping the edges slightly. Seal the edges with a little beaten egg white.
  6. Fry the Shells: Heat oil in a deep fryer or pot to 350°F (175°C). Carefully fry the shells, a few at a time, until golden brown and crispy. This takes about 1-2 minutes per side.
  7. Cool and Remove Shells: Remove the fried shells with a slotted spoon and place them on a wire rack to cool completely. Once cool enough to handle, gently slide the cannoli tubes out of the shells.
  8. Fill the Cannoli: Transfer the ricotta filling to a pastry bag (or use a spoon). Fill each cannoli shell from both ends, being careful not to overfill.
  9. Garnish and Serve: Dust with powdered sugar and garnish the ends with chopped pistachios or candied orange peel, if desired. Serve immediately for the crispiest shells. Enjoy this amazing cannoli recipe.