Ingredients:

  • 2 cups All-Purpose Flour (plus extra for dusting)
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Unsweetened Cocoa Powder
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Fine Sea Salt
  • 4 tablespoons Cold Unsalted Butter (cubed)
  • 1/4 cup Dry Marsala Wine
  • 1 teaspoon White Wine Vinegar
  • 1 Large Egg Yolk
  • Approx. 4 cups Vegetable or Canola Oil (for frying)
  • 15 oz Whole Milk Ricotta Cheese (well-drained)
  • 1 cup Powdered Sugar (Icing Sugar)
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Mini Dark Chocolate Chips
  • 2 tablespoons Finely Chopped Candied Orange Peel
  • Extra Powdered Sugar (for dusting)
  • Chopped Pistachios or extra Chocolate Chips (for garnishing)

Instructions:

  1. Phase 1: The Shell Dough. Whisk together flour, sugar, cocoa, cinnamon, and salt in a large bowl.
  2. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  3. Whisk together Marsala wine, vinegar, and egg yolk. Gradually add this wet mixture to the flour/butter until a shaggy dough forms.
  4. Bring the dough together into a smooth ball, wrap tightly in plastic wrap, and chill for at least 1 hour.
  5. Phase 2: Shaping and Frying. Divide the chilled dough into four portions. Roll one portion paper-thin (about 1/16 inch or 1.5 mm thick) on a lightly floured surface.
  6. Cut the dough into 4-inch diameter circles. Lightly brush the exterior of each cannoli tube with egg white, then wrap a dough circle tightly around each tube, overlapping and pinching the seam firmly closed.
  7. Heat the frying oil in a deep pot to exactly 375°F (190°C). Maintain this temperature rigorously.
  8. Carefully lower 2-3 shells into the hot oil (do not crowd the pan). Fry for 2-3 minutes, turning occasionally, until golden brown and blistered. Remove with a spider strainer and drain on a wire rack lined with paper towels. Let shells cool completely before removing the metal tubes.
  9. Phase 3: Making the Filling & Assembly. Ensure your ricotta is very dry by pressing it through a fine-mesh sieve. Beat the drained ricotta in a mixer until completely smooth. Gradually add the powdered sugar and vanilla until light and fluffy.
  10. Gently fold in the chocolate chips and candied orange peel.
  11. Transfer the filling to a piping bag. Pipe the cream into both ends of the cooled, empty cannoli shells until fully loaded.
  12. Dust liberally with powdered sugar, and dip the ends in chopped pistachios or extra chocolate. Serve immediately for maximum crispness.