by Austin Carter
New Recipe
Course: Dessert Cuisine: Italian Prep Time:45minutes Cook Time:1hour Additional Time:2hours Total Time:3hours 45minutes Calories: 402kcal Author: Austin Carter Servings: 30
– Mixing Bowls – Fork – Pasta machine – Cutter or large glass – Deep fryer or deep skillet – Cannoli tubes – Tongs – Cooling Rack – Paper Towels – Pastry bag
– 3 cups all-purpose flour – ¼ cup white sugar – ¼ teaspoon ground cinnamon – 3 tablespoons shortening – ½ cup sweet Marsala wine – 2 tablespoons water – 1 tablespoon distilled white vinegar – 1 large egg
– 1 egg yolk – 1 egg white – 1 quart oil for frying or as needed Filling: – 1 32 ounce container ricotta cheese, drained – ½ cup confectioners’ sugar – 4 ounces semisweet chocolate chopped (Optional) – 1 teaspoon lemon zest or to taste
– Mix flour, sugar, and cinnamon in a bowl. Cut in shortening until crumbly. – Add Marsala wine, water, vinegar, egg, and egg yolk. Mix with a fork, then knead by hand for about 10 minutes. Chill for 1 to 2 hours. – Divide dough into three balls; flatten and roll through a pasta machine to the thinnest setting. Cut into 4 to 5-inch circles.
– Heat oil to 375°F (190°C). Fry dough on cannoli tubes until golden, 2 to 3 minutes. Remove shells and cool on a rack. – Mix ricotta and confectioners’ sugar in a bowl. Fold in chocolate and lemon zest.
– Pipe filling into cooled shells with a pastry bag, from center to each end. – Dust with confectioners’ sugar if desired, and serve immediately or within 1 hour.