Cannoli are part of Sicily’s ancient tradition of pastry and dessert making.
Ingredients for Cannoli Shells:
1 tbsp. butter – 4 oz. all-purpose flour – 1 tsp. superfine sugar – 1/8 tsp. salt – 1 tbsp. Marsala wine – vegetable oil for frying.
8 oz. ricotta cheese – 4 oz superfine sugar – 1/2 tsp. vanilla extract – 2 oz. semi-sweet mini chocolate chips – 1 oz. chopped candied orange peel, or lemon peel
In a large bowl, rub the butter into the flour, add the cocoa powder, sugar, salt, and marsala. Knead the pastry for about 15 minutes, adding more wine if necessary until it is smooth and elastic like a pasta dough.
Roll out the pastry as thinly as possible. Using a saucer and knife, cut the pastry into rounds. Put each around a cannoli tube and seal the edges with a little water.
Combine the ricotta cheese, sugar, and vanilla extract in a bowl and blend until smooth. Stir in the chocolate chips and the orange or lemon candied peel.
Stuff the cannoli with the ricotta mixture, or using a pastry bag fitted with a large straight or star tip; pipe the ricotta mixture into the cannoli shells.