Cannoli

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• Shells
• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons shortening
• 1 egg
• 1 egg yolk
• 1/2 cup sweet Marsala wine
• 1 tablespoon distilled white vinegar
• 2 tablespoons water
• 1 egg white
• 1 quart oil for frying, or as needed
• Filling
• 1 (32 ounce) container ricotta cheese
• 1/2 cup confectioners' sugar
• 1 cup chopped candied citron
• 4 ounces semisweet chocolate, chopped (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, stir together the flour, white sugar and ground cinnamon. Cut in the shortening with a pastry blender or fingertips until the mixture looks crumbly.

2. In a small bowl, whisk the whole egg, egg yolk, sweet Marsala wine, distilled white vinegar and water. Pour into the flour mixture and stir until a dough forms.

3. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap in plastic and rest at room temperature for 30 minutes.

4. Divide the dough into quarters. Roll one piece very thin on a floured surface and cut into 4-inch rounds. Wrap each round around a cannoli tube and seal the edge with a little beaten egg white.

5. Heat the oil in a deep, heavy pot to 375°F (190°C). Fry the shells, a few at a time, for 1 to 2 minutes, turning, until golden brown and cooked through.

6. Lift the shells out with tongs and drain on paper towels. Let cool slightly, then gently slide the shells off the tubes and cool completely.

7. In a bowl, beat the ricotta cheese and confectioners' sugar until smooth. Stir in the candied citron. If using, fold in the chopped semisweet chocolate. Refrigerate for 30 minutes.

8. Just before serving, spoon or pipe the filling into both ends of each cooled shell so they stay crisp.