Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • 3 tablespoons (45ml) unsalted butter, cold and cut into small pieces
  • ⅓ cup (80ml) dry Marsala wine (or dry white wine, or dry red wine)
  • 1 large egg white, lightly beaten (for sealing)
  • Vegetable oil, for frying (about 6 cups/1.4L)
  • Powdered sugar, for dusting (optional)
  • 15 ounces (425g) whole milk ricotta cheese, well drained (drained overnight for best results)
  • ¾ cup (150g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon orange zest (from about ½ orange)
  • ¼ cup (40g) mini chocolate chips

Instructions:

  1. Make the Dough: Combine flour, sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Add Marsala wine and mix until a dough forms. Knead briefly until smooth.
  2. Chill the Dough: Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours (or overnight).
  3. Prepare the Filling: In a bowl, beat ricotta cheese with powdered sugar, vanilla extract, and orange zest until smooth and creamy. Gently fold in mini chocolate chips. Cover and refrigerate for at least 30 minutes.
  4. Roll and Cut the Dough: On a lightly floured surface, roll the dough out very thinly (about 1/16 inch). Cut out circles using a cookie cutter or the rim of a glass (3-4 inches in diameter).
  5. Shape the Cannoli: Wrap each circle of dough around a cannoli form, overlapping the edges slightly. Brush the overlapping edge with egg white to seal.
  6. Fry the Shells: Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Fry the cannoli shells in batches until golden brown and crispy (about 2-3 minutes per side).
  7. Cool the Shells: Remove the fried shells with a slotted spoon and transfer them to a wire rack to cool completely. Once cooled, carefully remove the cannoli forms.
  8. Fill the Cannoli: Transfer the ricotta filling to a pastry bag or Ziploc bag with the corner snipped off. Pipe the filling into each end of the cooled cannoli shells.
  9. Garnish and Serve: Dust with powdered sugar, if desired. Serve immediately for the best texture.