Ingredients
Equipment
Method
Make the shells:
- Mix the flour, sugar, and butter until crumbly. Add the Marsala gradually and knead until a smooth dough forms.
- Wrap and rest the dough for 30 minutes. Roll it thinly and cut 4-inch circles.
- Wrap each circle around a cannoli tube and seal the edge with egg white.
Fry and cool:
- Heat the oil to 350 F (175 C). Fry the shells in batches for 2 to 3 minutes until blistered and golden.
- Drain on a rack and let cool before sliding the shells off the tubes.
Fill and serve:
- Beat the drained ricotta with the powdered sugar, vanilla, and orange zest until smooth. Fold in the chocolate chips.
- Transfer the filling to a piping bag and fill the shells from both ends just before serving.
- Dip the ends in pistachios or chocolate chips and dust with powdered sugar.
Nutrition
Notes
- Drain ricotta thoroughly for a thick filling.
- Keep the oil at a steady temperature so the shells blister without becoming greasy.
- A little lemon zest can replace some of the orange zest.