Cannoli

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, cubed
• 1 large egg
• 1/2 cup dry Marsala wine
• 1 large egg white, beaten
• 4 cups vegetable oil, for frying
• 2 pounds whole-milk ricotta cheese, drained overnight
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3/4 cup mini chocolate chips
• 1/4 cup chopped pistachios, for garnish
• 2 tablespoons powdered sugar, for dusting

Method

1. 1

   In a large bowl, whisk together the flour, granulated sugar, salt, and cinnamon.

2. 2

   Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. 3

   Add the egg and Marsala wine, and mix until a rough dough forms. Turn out onto a floured surface and knead until smooth, about 5 minutes.

   5:00 · Knead dough
4. 4

   Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.

   30:00 · Rest dough
5. 5

   Meanwhile, drain the ricotta in a fine-mesh sieve lined with cheesecloth set over a bowl, refrigerated, until ready to use.

6. 6

   Divide the dough into 4 pieces. Roll each piece through a pasta machine, or with a rolling pin, until about 1/16 inch thick.

7. 7

   Cut the dough into 4-inch circles using a round cutter or the rim of a glass.

8. 8

   Wrap each circle loosely around a metal cannoli tube, sealing the overlapping edge with a dab of beaten egg white.

9. 9

   Heat the vegetable oil in a deep, heavy pot to 350°F.

10. 10

    Fry the shells in batches of 3 to 4, turning occasionally, until golden brown and blistered, about 2 to 3 minutes per batch.

    2:00 · Fry shells
11. 11

    Remove shells with tongs and drain on paper towels. Let cool for 2 minutes before carefully sliding off the metal tubes.

    2:00 · Cool shells
12. 12

    Repeat rolling, cutting, and frying with the remaining dough, reusing the tubes once cooled, until all shells are fried.

13. 13

    In a large bowl, beat the drained ricotta, powdered sugar, and vanilla extract together until smooth and creamy.

14. 14

    Fold in the mini chocolate chips.

15. 15

    Cover and refrigerate the filling until ready to use, at least 1 hour.

16. 16

    Spoon the ricotta filling into a piping bag and pipe into both ends of each cooled shell just before serving.

17. 17

    Dip the exposed filling ends in chopped pistachios, then dust the filled cannoli with powdered sugar and serve immediately.