Cannoli

Recipe View Gather all your ingredients, ensuring everything is fresh and ready to use. (5 minutes)

Recipe View Prepare the shells: In a medium bowl, whisk together the flour, sugar, and cinnamon. Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Create a well in the center of the dry ingredients and pour in the Marsala wine, water, vinegar, egg, and egg yolk. (2 minutes)

Recipe View Mix with a fork until the dough starts to come together, then turn it out onto a clean, lightly floured surface. Knead by hand for about 10 minutes, adding a little more water if necessary, until the dough is smooth and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 hours. (1 hour 15 minutes)

Recipe View Divide the chilled cannoli dough into three equal portions. Flatten each portion slightly to fit through a pasta machine. Roll each portion through successively thinner settings until you reach the thinnest setting. Lightly dust with flour if the dough sticks. (20 minutes)

Recipe View Place the thin sheet of dough on a lightly floured surface. Use a 4 to 5-inch round cutter or a large glass to cut out circles. (5 minutes)

Recipe View Lightly dust the circles with flour to prevent sticking. Wrap each circle around a cannoli tube, sealing the edge with a dab of egg white. Repeat with the remaining dough. (25 minutes)

Recipe View Heat the oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Carefully fry the shells, still on the tubes, a few at a time, until golden brown and crisp, about 2 to 3 minutes per batch, turning as needed with tongs. (10 minutes)

Recipe View Remove the fried shells carefully with tongs and place them on a cooling rack set over paper towels to drain excess oil. (2 minutes)

Recipe View Once the shells are cool enough to handle, gently twist the tube to remove the shell. A tea towel can provide a better grip. Clean or wipe off the tubes for reuse. Cooled shells can be stored in an airtight container for up to 2 months. Fill them no more than 1 hour before serving for optimal crispness. (15 minutes)

Recipe View Prepare the filling: In a large bowl, combine the ricotta cheese and confectioners' sugar. Mix until smooth and creamy. Gently fold in the chopped chocolate and lemon zest. (10 minutes)

Recipe View Transfer the ricotta mixture to a pastry bag fitted with a nozzle. Pipe the filling into the cannoli shells, starting from the center and filling each end. (15 minutes)

Recipe View Dust the filled cannoli with additional confectioners' sugar just before serving, if desired. (2 minutes)

Recipe View Indulge in the symphony of flavors and textures – the hallmark of a truly exquisite cannoli! (1 minute)