Lemon Ricotta Sicilian Cannoli

Instructions

1. 1

   In a large bowl, combine 200g all-purpose flour and 30g granulated sugar. Add 30g unsalted butter and rub it into the flour mixture until it resembles coarse crumbs.

2. 2

   Add 1 large egg and 60ml 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.

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: In a medium bowl, combine 250g ricotta cheese, 60g powdered sugar, and the zest of 1 lemon. Mix until smooth and creamy. Refrigerate until ready to use.

5. 5

   After resting, roll out the dough to about 2mm thickness. Cut into circles (about 10cm diameter). Wrap each circle around a metal cannoli tube, sealing the edge with a little water.

6. 6

   Heat 500ml vegetable oil in a deep pan 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

   Fill a piping bag with the ricotta-lemon filling. Pipe the filling into both ends of each cannoli shell.

8. 8

   Serve immediately, optionally dusted with extra powdered sugar or garnished with additional lemon zest.