Decadent Italian Cannoli with Ricotta

Ingredients

• 2 cups flour, sifted
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3 tablespoons unsalted butter, cubed
• 1 egg large egg, beaten
• 1 cup Marsala wine
• 1 cup vegetable oil

• 2 cups ricotta cheese, drained
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips
• 2 tablespoons candied orange peel, chopped

Method

1. 01
   In a large mixing bowl, combine sifted flour, sugar, cinnamon, and salt. Mix well.
2. 02
   Add the cubed butter to the dry ingredients and rub with your fingers until the mixture resembles a coarse meal.
3. 03
   Mix in the beaten egg and Marsala wine to form a dough. Knead until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.
4. 04
   Roll out the dough thinly on a floured surface and cut into circles using a cookie cutter.
5. 05
   Wrap each circle around a cannoli metal tube, sealing the edges with a little water.
6. 06
   Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Fry the shells until golden brown, then remove and drain on paper towels.
7. 07
   In another bowl, combine drained ricotta cheese, sifted powdered sugar, and vanilla extract. Mix until smooth.
8. 08
   Fold in mini chocolate chips and chopped candied orange peel into the ricotta mixture.
9. 09
   Using a pastry bag, fill each cooled shell with the ricotta mixture from both ends.
10. 10
    Dust the filled cannoli with powdered sugar before serving.