Ingredients

The following ingredients have 24 Servings
  • 3 tablespoons shortening
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup marsala cooking wine
  • 1 large egg (slightly beaten)
  • 2 cups ricotta cheese (well drained)
  • 4 oz. cream cheese (softened)
  • 1 teaspoon vanilla
  • 3/4 cup powdered sugar (plus more for dusting)
  • 1/2 cup semi-sweet chocolate chips

Instruction

  • Cut shortening into flour until it resembles coarse crumbs. Add sugar and cinnamon.
  • Add Marsala cooking wine a little at a time, then stir in the egg and vanilla. Mix until a dough forms. Add a few more drops of Marsala, if needed, to hold the dough together.
  • Form the dough into a ball and wrap in plastic wrap; refrigerate for 1-2 hours.
  • Take the chilled dough and cut into quarters. Roll one quarter of the dough on a lightly floured surface until very thin (about the width of a dime), and cut into circles with a 5-inch cutter. Roll each piece over a cannoli form and seal the edges with a little milk.
  • Heat 2 inches of vegetable oil until it reaches 400 degrees. Very carefully fry the cannolis—2-3 at a time—until lightly browned, about 1-2 minutes. Drain on paper towels until completely cooled. Store cannoli shells in a tightly sealed container lined with paper towels.
  • Dip cooled cannoli shells in melted chocolate or drizzle chocolate on the outside of the cannoli, if desired. Allow the chocolate to harden before piping with the filling.