Cannoli

Ingredients

Instructions

1. 1

   Make the shell dough: in a bowl, mix 2 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon cocoa powder (for color), ¼ teaspoon salt, and ¼ teaspoon cinnamon. Add 2 tablespoons cold butter (cubed), 1 egg, 2 tablespoons white wine vinegar, and 3-4 tablespoons of Marsala wine (or dry red wine).

2. 2

   Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and rest in the fridge for at least 1 hour — the rest is critical for crisp shells.

3. 3

   Make the filling: strain 2 cups of ricotta through cheesecloth for 1-2 hours (or use Italian-style ricotta if available, which is drier). Mix the drained ricotta with ⅔ cup of powdered sugar, ½ teaspoon vanilla, 2 tablespoons mini chocolate chips, and 1 tablespoon of finely chopped candied citron (or orange zest).

4. 4

   Roll the dough out very thin (1/16 inch — almost see-through). Cut into 4-inch circles. Wrap each circle around a metal cannoli tube, sealing the seam with a tiny dab of egg white. Don't grease the tubes — the shells expand and release naturally.

5. 5

   Heat 2 inches of neutral oil to 375°F (190°C). Fry the shells (still on the tubes) for 2-3 minutes until deeply golden and crisp with bubbles all over the surface. Cool slightly, then carefully slide off the tubes.

6. 6

   Fill with the ricotta mixture using a piping bag, filling from both ends. Dip the exposed ends in chopped pistachios or chocolate chips, dust with powdered sugar, and serve immediately. Cannoli go soggy within 30 minutes of filling — fill to order only.