Ingredients
Scale
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 pound Ricotta cheese, preferably whole milk
- 3/4 cup of confectioners sugar
- 1 teaspoon of vanilla
- 1/4 cup of mini chocolate chips
- extra confectioners sugar for dusting
Instructions
- 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.
- Wrap dough in plastic wrap and refrigerate for 2 to 3 hours.
- 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.
- Roll each piece tightly around a cannoli tube. Seal with egg white.
- Heat the vegetable oil in a deep 3.5 quart pot to 350 degrees.
- 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.
- In a large mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips.
- 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.
- Prep Time: 30 Minutes
- Cook Time: 15