Cannoli Recipe

Make the Dough

In a large mixing bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a separate small bowl, beat the egg and mix in marsala wine, vinegar, and water. Gradually add the wet mixture to the dry ingredients, mixing until a dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.

Roll and Cut the Dough

Divide the dough into 2 portions. Roll one portion out very thin (about 1/8 inch thick) on a lightly floured surface. Use a 4-inch round cutter to cut circles. Wrap each circle around a metal cannoli tube, sealing the edge with a dab of water.

Fry the Shells

In a heavy pot, heat vegetable oil to 350°F (175°C). Fry a few cannoli shells at a time until golden brown and crisp, about 1-2 minutes. Remove carefully and drain on paper towels. Let cool slightly before gently removing the shells from the tubes. Repeat with remaining dough.

Once all shells are fried and cooled, dust lightly with powdered sugar.

In a medium bowl, combine the drained ricotta, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Fold in the mini chocolate chips and orange zest (if using). Chill the filling in the refrigerator for at least 30 minutes before using.

Just before serving, fill a pastry bag fitted with a wide tip with the ricotta filling. Pipe the filling into both ends of each cannoli shell, filling completely.

Dust the filled cannoli with additional powdered sugar if desired. Serve immediately for best texture.