Cannoli

Ingredients

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

Steps

1. Gather the ingredients.
2. Mix flour, sugar, and cinnamon together in a medium bowl; cut in shortening until crumbly.
3. Make a well in the center; add Marsala wine, water, vinegar, egg, and egg yolk.
4. Mix with a fork until the dough becomes stiff; finish kneading by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
5. Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll 1 ball of dough through successively thinner settings until reach the thinnest setting. Dust lightly with flour if necessary.
6. Place dough sheet on a lightly floured surface; cut out 4 to 5-inch circles using a cutter or large glass.
7. Lightly dust dough circles with flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing edges with a bit of egg white. Repeat with remaining dough balls.
8. Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry shells on the tubes in hot oil, a few at a time, until golden, 2 to 3 minutes; turn as needed using tongs. Remove shells carefully using tongs; place on a cooling rack set over paper towels.
9. Cool just long enough that you can handle the tubes, then carefully twist tubes to remove shells. Using a tea towel may help you get a better grip. Wash or wipe off the tubes; use them for more shells. Place cooled shells in an airtight container for up to 2 months. You should only fill them up to 1 hour before serving.
10. Mix ricotta cheese and confectioners' sugar together in a large bowl until well combined; fold in chocolate and lemon zest.
11. Transfer filling mixture to a pastry bag; pipe into shells, filling from the center to one end, then repeating on the other side. Dust with confectioners' sugar to serve, if you like.
12. Enjoy!