Homemade Cannoli

Add the All-Purpose Flour (250 g) , Ground Cinnamon (3 g) , Granulated Sugar (10 g) , Salt (3 g) , and Vegetable Shortening (25 g) to the bowl of a food processor. Pulse a few times until the shortening is well incorporated.

With the processor running, slowly pour the Marsala Wine (180 mL) into the tube of the processor until the dough forms into the shape of a ball. The ball will spin around the bowl and the processor will make all sorts of crazy noises.

While the dough is resting, transfer the Whole Milk Ricotta Cheese (1 tub) to a strainer lined with a paper towel. Set over a bowl, cover with plastic wrap, and allow to strain in the fridge for 1-2 hours.

Use a 3 or 4-inch cookie cutter or bottom of a glass to cut out circles. Form a circle over a cannoli mold, using the egg white (1) to seal the edge. If the dough is pulling away from the mold, give it a gentle roll with the rolling pin to make it bigger to shape over the mold.

Once you have a few molds ready, add Canola Oil (as needed) to a skillet or heavy bottom pot. Heat to medium-high heat, about 350 degrees F (180 degrees C). Once hot, use a tong to transfer the cannoli to the oil seal-side down. You want this part to crisp first to maintain its shape.

Once the shells are cooked and cooled, make the filling. Add the ricotta to a large bowl and whisk a few times to break up any lumps. Add the Mascarpone Cheese (1 tub) , Vanilla Extract (8 mL) , Powdered Confectioners Sugar (135 g) , and Ground Cinnamon (4 g) . Mix with a spatula until combined. Fold in Mini Chocolate Chips (85 g) or any other desired flavoring.