Name: Crispy Sicilian Cannoli with Ricotta Cream
Prep time: 45 min
Cook time: 300 min
Total time: 345 min
Ingredients: 2 cups All-purpose flour; 2 tbsp Granulated sugar; 2 tbsp Unsalted butter, melted; 0.5 cups Dry Marsala wine; 1 whole Egg white; 4 cups Vegetable oil for frying; 500 g Whole milk ricotta cheese; 0.5 cups Powdered sugar; 1 tsp Vanilla extract; 1 tsp Orange zest; 0.25 cups Mini chocolate chips (optional); 2 tbsp Candied orange peel (optional); 2 tbsp Pistachios, chopped (for garnish)

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
All-purpose flour	2 cups	76	2g	16g	0g
Granulated sugar	2 tbsp	8	0g	2g	0g
Unsalted butter, melted	2 tbsp	17	0g	0g	2g
Dry Marsala wine	0.5 cups	16	0g	1g	0g
Egg white	1 whole	1	0g	0g	0g
Vegetable oil for fryingest. 10% oil absorption	4 cups	642	0g	0g	73g
Whole milk ricotta cheese	500 g	73	5g	1g	5g
Powdered sugar	0.5 cups	19	0g	5g	0g
Vanilla extract	1 tsp	1	0g	0g	0g
Orange zest	1 tsp	0	0g	0g	0g
Mini chocolate chips (optional)	0.25 cups	19	0g	3g	1g
Candied orange peel (optional)	2 tbsp	8	0g	2g	0g
Pistachios, chopped (for garnish)	2 tbsp	7	0g	0g	1g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
All-purpose flour	2 cups	76	2g	16g	0g
Granulated sugar	2 tbsp	8	0g	2g	0g
Unsalted butter, melted	2 tbsp	17	0g	0g	2g
Dry Marsala wine	0.5 cups	16	0g	1g	0g
Egg white	1 whole	1	0g	0g	0g
Vegetable oil for fryingest. 10% oil absorption	4 cups	642	0g	0g	73g
Whole milk ricotta cheese	500 g	73	5g	1g	5g
Powdered sugar	0.5 cups	19	0g	5g	0g
Vanilla extract	1 tsp	1	0g	0g	0g
Orange zest	1 tsp	0	0g	0g	0g
Mini chocolate chips (optional)	0.25 cups	19	0g	3g	1g
Candied orange peel (optional)	2 tbsp	8	0g	2g	0g
Pistachios, chopped (for garnish)	2 tbsp	7	0g	0g	1g

Directions

Step 1
Prepare Shells Dough: In a large bowl, combine flour and granulated sugar. Add melted butter and Marsala wine. Mix until a shaggy dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
Step 2
Roll and Cut Dough: Roll the dough very thinly (1/16 inch) using a pasta machine or rolling pin. Cut into 3-4 inch circles or ovals. Wrap each piece around a cannoli tube, sealing the overlapping edges with a dab of egg white.
Step 3
Fry Shells: Heat vegetable oil in a deep pot to 180°C (350°F). Fry cannoli shells (on their tubes) in batches for 1-2 minutes until golden and bubbly. Remove with tongs, let cool slightly, then gently slide off the tubes. Let cool completely on a wire rack.
Step 4
Prepare Ricotta Filling: Place ricotta cheese in a cheesecloth-lined sieve over a bowl and refrigerate for at least 4 hours (or overnight) to drain excess liquid. Press gently to help it drain.
Step 5
In a bowl, beat drained ricotta with powdered sugar, vanilla extract, and orange zest until smooth. Fold in mini chocolate chips and candied orange peel if using. Chill until ready to fill.
Step 6
Fill Cannoli: Just before serving, spoon or pipe the ricotta filling into the cooled cannoli shells. Garnish the ends with chopped pistachios.
Step 7
Dust with additional powdered sugar if desired and serve immediately for optimal crispness.