Sicilian Cannoli with Mixed Berries

Preparación

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 and creamy. Gently fold in half of the mixed fresh berries. Refrigerate the filling 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 (about 10cm in diameter) and wrap each circle around a metal cannoli tube, sealing the edge with a little water.

6. 6

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

7. 7

   Once the shells are completely cool, fill a piping bag with the ricotta and berry mixture. Pipe the filling into both ends of each cannoli shell.