Ingredients:
For the Cannoli Shells:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg
- 1/2 cup Marsala wine (or any dry white wine)
- Vegetable oil, for frying
- 1 egg white, lightly beaten (for sealing)
For the Ricotta Filling:
- 2 cups ricotta cheese, drained
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup finely chopped candied citrus peel (optional)
- Powdered sugar, for dusting
Instructions:
Making the Cannoli Shells:
- In a mixing bowl, combine the flour, sugar, and salt.
- Add the butter and mix until the mixture resembles coarse crumbs.
- Add the egg and Marsala wine. Mix until a dough forms.
- Knead the dough on a lightly floured surface until smooth, about 5-7 minutes.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Using a round cutter (about 4 inches in diameter), cut out circles from the dough.
- Wrap each circle around a cannoli tube, sealing the edges with egg white.
- Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the cannoli shells in batches until golden brown, about 2-3 minutes.
- Remove the shells from the oil and drain on paper towels. Let them cool completely.
- Carefully remove the shells from the tubes.
Making the Ricotta Filling:
- In a mixing bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Fold in the mini chocolate chips and candied citrus peel if using.
- Transfer the filling to a piping bag fitted with a large plain tip.
Assembling the Cannoli:
- Pipe the ricotta filling into each end of the cannoli shells, filling them completely.
- Dust the filled cannoli with powdered sugar before serving.
Optional Variations:
- Chocolate-Dipped Cannoli: Dip the ends of the cannoli shells in melted chocolate and let them set before filling.
- Pistachio Cannoli: Garnish the ends of the filled cannoli with chopped pistachios.
Enjoy your homemade cannoli!
