Italian Cannoli with Ricotta and Pistachios

Ingredients

Instructions

1. 1 In a large bowl, combine sifted flour, sugar, cinnamon, and salt. Add cubed butter and mix until crumbly.
2. 2 Gradually add marsala wine to the flour mixture and knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
3. 3 Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 4-inch circles.
4. 4 Wrap each circle around a cannoli tube, sealing the edges with beaten egg white.
5. 5 In a deep pot, heat vegetable oil to 350°F (175°C). Fry the shells until golden brown, about 2-3 minutes. Remove from oil and drain on paper towels. Let cool before removing the tubes.
6. 6 For the filling, mix drained ricotta, powdered sugar, and vanilla extract in a bowl until smooth. Stir in chocolate chips and chopped pistachios.
7. 7 Using a pastry bag, pipe the ricotta filling into each cooled cannoli shell.
8. 8 Dip the ends of each filled cannoli in additional chopped pistachios or chocolate chips, if desired.
9. 9 Dust the filled cannoli with additional powdered sugar before serving.