All-Purpose Flour (2 cups)
Ground Cinnamon (1 tsp)
Granulated Sugar (1 Tbsp)
Salt (1/2 tsp)
Vegetable Shortening (2 Tbsp)
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 (3/4 cup)
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.
Transfer the dough to a bowl, cover with plastic wrap, and rest at room temperature for 1-2 hours.
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.
Turn the dough out onto a floured surface and cut in half. Cover one half with plastic wrap. Use a rolling pin to roll the other half out very thin, rotating and flipping the dough to ensure it does not stick to the surface.
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.
Fry 1-2 minutes on each side, rotating with a tong, until golden brown. Bubbles will start to form on the shells, which is what you want. Transfer to a paper-towel lined baking sheet and repeat with the remaining dough.
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 (1/2 Tbsp)
Powdered Confectioners Sugar (1 1/4 cups)
Ground Cinnamon (1/2 Tbsp)
. Mix with a spatula until combined. Fold in
Mini Chocolate Chips (1/2 cup)
or any other desired flavoring.
Once ready to serve, add the cream to a pastry bag or ziplock bag. Snip off the end and fill shells.
Drizzle with melted chocolate if desired and sprinkle with extra powdered sugar. Enjoy!