Ingredients
Equipment
Method
Step 1: Prepare the Dough
- In a large bowl combine the flour, butter, sugar, cocoa, egg, and a pinch of salt, and mix with a wooden spoon.
- Add the egg, Marsala wine, and vinegar. Mix with your hands until a dough forms, then knead until smooth. Cover and let the dough rest for 1 hour.
Step 2: Roll and Shape
- When the dough is homogeneous and smooth let it rest for about 30 minutes.
- Roll out the dough with a rolling pin up to a thickness of about 3 mm and cut into circles and wrap around cannoli tubes. Seal the edges lightly with egg wash.
Step 3: Fry the Shells
- Heat oil to 350°F (175°C). When is hot, fry 3 or 4 cannoli shells at a time until golden or for about 1-2 minutes. Remove carefully and cool completely before removing the metal tubes.
- Use metal cannoli tubes and wrap them around the cannoli shells.
- When the cannoli is golden remove from the oil and use a paper towel to drain on and let cool and when are cool enough remove them from the metal tubes.
Step 4: Make the Filling
- Till the dough is resting, prepare the filling by stir in a bowl the ricotta through a sieve with the other filling ingredients.
- Refrigerate for at least 1 hour before using.
Step 5: Fill the Cannoli
- Now take the cannoli filling and fill the cannoli. You can sprinkle some powder or confectioner sugar on top and serve immediately.
- Garnish with pistachios, powdered sugar, chocolate chips, or candied orange peel.
Notes
To avoid the shells from becoming soggy, prepare the shells ahead of time and fill them just before serving.
When you wrap the cut squares, you can wet the ends of the disk with a little cold water and press well to close it.
- Always drain ricotta well for thick creamy filling.
- Fill cannoli shortly before serving to keep shells crisp.
- Marsala wine helps create authentic Sicilian flavor and texture.
- Cannoli shells can be made 1 day ahead and stored airtight.