Ingredients:

  • 2 cups All-Purpose Flour, plus extra for dusting
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Fine Sea Salt
  • 2 Tbsp Unsalted Butter (cold, cubed) or Lard
  • 1/2 cup Dry Marsala Wine
  • 1 Large Egg Yolk
  • 1 Egg White (for sealing)
  • 4-6 cups High-Smoke Point Oil (e.g., Canola or Peanut Oil)
  • 32 oz Whole Milk Ricotta Cheese (must be thoroughly drained)
  • 1 cup Confectioners' (Icing) Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Finely Grated Lemon Zest
  • 1/2 cup Dark Chocolate Mini Chips or finely diced candied orange peel
  • Confectioners’ Sugar, as needed (for dusting)
  • Crushed Pistachios or Candied Cherries, as needed (for decorating ends)

Instructions:

  1. Phase 1: Drain the Ricotta. Line a colander with fine cheesecloth or several layers of kitchen paper. Spoon the ricotta into the lined colander. Cover and refrigerate for a minimum of 2 hours, preferably 3-4 hours, or overnight, to ensure the filling is thick and not watery.
  2. Make the Filling: Discard the drained liquid. Transfer the ricotta to a large bowl. Add the confectioners’ sugar, vanilla, and lemon zest. Whisk gently until smooth and creamy. Fold in the chocolate chips or candied fruit. Cover and return the filling to the fridge until ready to use.
  3. Phase 2: Combine Dry Ingredients. Whisk together the flour, granulated sugar, cinnamon, and salt in a large bowl or stand mixer bowl.
  4. Cut in Fat: Add the cold butter or lard and cut it into the flour mixture using your fingertips or a pastry blender until the mixture resembles coarse breadcrumbs.
  5. Form Dough: Slowly add the Marsala wine and egg yolk. Mix until a shaggy dough forms. Knead briefly (1-2 minutes) until smooth. Wrap the dough tightly in cling film and refrigerate for at least 1 hour (up to 24 hours) to allow the gluten to relax.
  6. Phase 3: Roll the Dough. Cut the rested dough into quarters. Work with one piece at a time, rolling it out very thinly—about 1/16 inch (2 mm). A pasta machine is highly recommended for achieving the correct thinness.
  7. Cut Shapes: Use a 3-inch (8 cm) round cutter or pastry wheel to cut circles or ovals.
  8. Wrap and Seal: Place a metal cannoli tube diagonally across the center of the dough shape. Bring one side over the tube. Brush the edge of the opposite side with the reserved egg white, overlap, and press firmly to seal the seam tightly.
  9. Heat Oil: Heat the oil in the deep pot to 350°F (175°C). Use a thermometer to monitor the temperature constantly.
  10. Fry Shells: Gently slide 3-4 wrapped tubes into the hot oil. Fry for 60-90 seconds, flipping halfway through, until the shells are deeply golden brown and covered in tiny blisters. Remove and place on a wire rack lined with paper towels.
  11. Release Tubes: Once the shells are cool enough to handle (after about 5 minutes), gently slide the shell off the metal tube. Repeat the process until all dough is fried.
  12. Phase 4: Assembly. Just before serving, transfer the chilled ricotta filling into a piping bag fitted with a star tip (or a zip-top bag with the corner snipped).
  13. Pipe: Pipe the filling into one end of the shell until it just reaches the center, then turn the cannoli and fill the other end completely.
  14. Garnish: Dip the exposed filling ends into crushed pistachios or candied peel, and lightly dust the assembled cannolis with confectioners’ sugar. Serve immediately.