Cannoli

Instructions

1. Make the Dough

• Pulse flour, sugar, and salt in a food processor.
• Add diced butter and pulse until clumps disappear.
• Add Marsala wine and the whole egg.
• Pulse until a soft, shaggy dough forms.
• Shape into a ball and place in an oiled bowl.
• Cover and rest at room temperature for 30–120 minutes.

2. Roll and Cut

• Heat 1 1/2 inches of oil to 345°F–355°F.
• Roll half the dough to 1/16-inch thickness.
• Cut into rounds using a 3 1/2 to 4-inch cutter.
• Spray metal cannoli forms with cooking spray.
• Wrap dough circles tightly around each form.
• Brush one edge with egg white.
• Press the edges together firmly to seal.

3. Fry the Shells

• Fry 2–3 shells at a time for 2–3 minutes.
• Remove when deeply golden brown and bubbly.
• Drain on paper towels.
• Cool for 3 minutes, then slide the metal forms out.

4. Mix and Fill

• Whisk strained ricotta and powdered sugar until smooth.
• Fold in the cinnamon and mini chocolate chips.
• Transfer filling to a pastry piping bag.
• Pipe filling into both ends of cooled shells.
• Dip ends into chopped pistachios.
• Dust with powdered sugar and serve.

---

 

• Strain the Ricotta : Wet ricotta makes soggy filling. Strain it overnight in cheesecloth.
• Keep It Crispy : Only fill cannoli right before serving. Stored filled cannoli get soft quickly.
• Wine is Essential : The acid in Marsala wine creates the signature blisters on the shells.
• Seal Tightly : Press the egg-white seam firmly. Loose seams open up in hot oil.
• Store Shells Empty : Unfilled shells stay fresh in an airtight container for 1 week.