Italian Cannoli with Ricotta and Pistachios

Ingredients

• 2 cups flour, sifted
• 2 tbsp sugar
• 1 tsp cinnamon
• 1 tsp salt
• 3 tbsp unsalted butter, cubed
• 1 cup marsala wine
• 1 egg white, beaten
• 1 cups vegetable oil, for frying

• 2 cups ricotta cheese, drained
• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 1 cup dark chocolate chips
• 1 cup pistachios, chopped

Method

1. 01
   In a large bowl, combine sifted flour, sugar, cinnamon, and salt. Add cubed butter and mix until crumbly.
2. 02
   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. 03
   Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 4-inch circles.
4. 04
   Wrap each circle around a cannoli tube, sealing the edges with beaten egg white.
5. 05
   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. 06
   For the filling, mix drained ricotta, powdered sugar, and vanilla extract in a bowl until smooth. Stir in chocolate chips and chopped pistachios.
7. 07
   Using a pastry bag, pipe the ricotta filling into each cooled cannoli shell.
8. 08
   Dip the ends of each filled cannoli in additional chopped pistachios or chocolate chips, if desired.
9. 09
   Dust the filled cannoli with additional powdered sugar before serving.