3 /4 cups flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter
3 /4 cup marsala
egg white (for sealing)
oil (for frying)
In a mixing bowl, combine flour, sugar, and salt. Add butter and marsala, then knead the dough on a lightly floured surface until well mixed. Wrap the dough in Saran wrap and refrigerate for 2 to 3 hours.
Roll out the dough very thin. Cut it into rounds using a 4 inch cookie cutter. Roll each round again until it is very thin. Roll each round around a cannoli tube, tightly, and seal with the egg white.
Fry in hot oil, turning, until golden. Drain on paper towels and let cool. Gently twist cannoli tube to remove the shell. Cool completely.
5 cups ricotta cheese
1 1/4 cups confectioners’ sugar
1 orange rind, grated/zest
mini chocolate chip
Mix together (by hand with wooden spoon) all filling ingredients. Keep covered in the refrigerator until your shells are cooled, then fill the pastry bag with the filling.
Use a plain or open star tip. Insert it to the center of the shell and fill to one end, then repeat this step on the other end. Dust with the confectioners’ sugar.