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This classic Sicilian dessert should be filled as close to serving time as possible. If
filled too far ahead of time the shell will become soggy and nobody likes a soggy cannoli. Shells: 1 3/4 cups flour 1 tablespoon sugar pinch of salt 2 tablespoons of butter, melted 3/4 cup Marsala wine egg white 2 quarts vegetable oil for frying Filling: 1 15oz container of Ricotta cheese 1/2 cup of sugar 1 teaspoon of vanilla 1/4 cup of mini chocolate chips confectioners sugar for dusting | ||
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| 1. | In a mixing bowl combine flour, sugar and salt. Add the melted butter and marsala wine. Turn out onto a lightly floured surface and knead until well mixed. | |
| 2. | Wrap dough in plastic wrap and refrigerate for 2 to 3 hours. | |
| 3. | Roll out the dough until very thin. Using a cookie cutter or the rim of a glass, cut dough into 4-inch rounds, and roll again until very thin. | |
| 4. | Roll each piece tightly around a cannoli tube. Seal with egg white. | |
| 5. | Heat the vegetable oil in a deep 3.5 quart pot to 350 degrees. | |
| 6. | Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form. | |
| 7. | Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form. | |
| 8. | In a large mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips. | |
| 9. | Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with confectioners sugar and serve immediately. | |
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