2Instructions
- 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
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
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- 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
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
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
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
