Classic Sicilian Cannoli

Instructions

1. 1

   In a large bowl, combine the all-purpose flour and granulated sugar. Add the unsalted butter and rub it into the flour mixture until it resembles coarse crumbs.

2. 2

   Add the egg and Marsala wine to the mixture. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.

3. 3

   Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

4. 4

   While the dough rests, prepare the filling by mixing the ricotta cheese and powdered sugar in a bowl until smooth. Stir in the dark chocolate chips and candied orange peel. Cover and refrigerate until ready to use.

5. 5

   After the dough has rested, roll it out on a floured surface to about 2mm thickness. Cut out circles of about 10cm diameter.

6. 6

   Wrap each dough circle around a metal cannoli tube, sealing the edge with a little water.

7. 7

   Heat the vegetable oil in a deep pot to 180°C (350°F). Fry the cannoli shells, a few at a time, until golden and crisp, about 2-3 minutes. Remove and drain on paper towels. Let cool, then carefully remove the shells from the tubes.

8. 8

   Just before serving, fill each shell with the ricotta filling using a piping bag or spoon. Optionally, dip the ends in extra chocolate chips or candied orange peel.

9. 9

   Dust with powdered sugar and serve immediately for the best texture.