Crispy Cannoli

1. Make the Dough:
   • In a large bowl, combine flour, sugar, and salt.
   • Cut in the cold butter until the mixture resembles coarse crumbs.
   • Add the egg and Marsala wine, mixing until the dough forms.
   • Knead the dough on a lightly floured surface until smooth, about 5 minutes.
   • Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Prepare the Filling:
   • In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract.
   • Fold in the mini chocolate chips and candied citrus peel, if using.
   • Cover and refrigerate until ready to use.
3. Shape and Fry the Cannoli Shells:
   • Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
   • Roll out the dough on a floured surface to about 1/8-inch thickness.
   • Cut the dough into 4-inch circles.
   • Wrap each circle around a cannoli form, sealing the edge with a bit of water.
   • Fry the shells in batches until golden brown and crispy, about 2-3 minutes per batch.
   • Remove the shells with a slotted spoon and drain on paper towels. Let cool completely.
4. Fill the Cannoli:
   • Once the shells are completely cool, fill them with the ricotta mixture using a pastry bag.
   • Dust the filled cannoli with powdered sugar before serving.

Kitchen Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Pastry cutter or fork
• Rolling pin
• Cannoli forms
• Deep fryer or large pot
• Slotted spoon
• Pastry bag

Tips and Variations

• Dough Resting: Allowing the dough to rest in the refrigerator helps to relax the gluten, making it easier to roll out.
• Filling Texture: Make sure the ricotta cheese is well-drained to avoid a runny filling. You can do this by placing the ricotta in a fine-mesh sieve over a bowl and refrigerating for a few hours.
• Flavor Variations: Experiment with different fillings such as pistachio, hazelnut, or even a chocolate-flavored ricotta.
• Shell Variations: Add cocoa powder to the dough for a chocolate cannoli shell or dip the ends of the shells in melted chocolate before filling.

Storing Leftovers

Cannoli are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. To keep the shells from getting soggy, store the shells and filling separately and fill them just before serving.

Food and Drink Pairings

Cannoli pairs wonderfully with a cup of espresso or a glass of sweet dessert wine like Vin Santo. For a non-alcoholic option, try pairing it with a spiced chai latte.

Frequently Asked Questions (FAQ)

Q: Can I make the cannoli shells in advance? A: Yes, you can make the shells in advance and store them in an airtight container at room temperature for up to 2 days.

Q: Can I use store-bought ricotta cheese? A: Yes, store-bought ricotta works fine, but make sure to drain it well to avoid a runny filling.

Q: What can I use instead of Marsala wine? A: You can substitute Marsala wine with white wine or apple juice if you prefer a non-alcoholic option.

Q: Can I bake the cannoli shells instead of frying them? A: Traditional cannoli are fried for the best texture, but you can bake them at 375°F (190°C) until golden brown if you prefer a healthier option.

Q: How can I prevent the cannoli shells from getting soggy? A: To prevent soggy shells, fill the cannoli just before serving. You can also brush the inside of the shells with melted chocolate to create a moisture barrier.

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