Ingredients:

For the Shells:

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 3 tbsp cold unsalted butter, cut into small pieces
• 1 egg, lightly beaten
• 1/2 cup marsala wine (or substitute white wine or water)
• Oil for frying

For the Filling:

• 2 cups ricotta cheese, drained
• 3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup mini chocolate chips (optional)
• Chopped pistachios or candied orange peel for garnish (optional)

Instructions:

1. Prepare the Shell Dough: In a bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and marsala wine, mixing until a dough forms. Knead for a few minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes.

2. Roll and Cut the Shells: Roll the dough out on a floured surface to about 1/8-inch thickness. Cut out circles (about 4 inches in diameter) and wrap each around a cannoli tube, sealing the edges with a bit of beaten egg.

3. Fry the Shells: In a deep pan, heat oil to 350°F (175°C). Fry the dough-wrapped tubes until golden brown, about 2-3 minutes. Carefully remove from the oil and let cool before sliding off the tubes.

4. Prepare the Filling: In a mixing bowl, combine drained ricotta, powdered sugar, and vanilla. Fold in mini chocolate chips if using.

5. Assemble the Cannoli: Just before serving, pipe the ricotta filling into each shell. Garnish the ends with chopped pistachios or candied orange peel if desired, and dust with powdered sugar.

For full recipe details, visit The Spruce Eats – Classic Cannoli Recipe.