Chocolate-Dipped 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 flour mixture. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

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. Refrigerate until ready to use.

5. 5

   After resting, roll out the dough very thin (about 2mm thick) and cut into 10cm circles. Wrap each circle around a metal cannoli tube, sealing the edge with a little water.

6. 6

   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 minutes). Remove and drain on paper towels. Let cool, then carefully remove the shells from the tubes.

7. 7

   Melt the dark chocolate in a heatproof bowl over simmering water. Dip the ends of each cannoli shell into the melted chocolate and place on parchment paper to set.

8. 8

   Once the chocolate is set, fill each shell with the ricotta filling using a piping bag. Serve immediately and enjoy your Chocolate-Dipped Sicilian Cannoli!