Ingredients

Method

1. 1

   In a large bowl, whisk together the flour, granulated sugar, cinnamon, and salt.

2. 2

   Grate the cold butter into the dry ingredients and mix with your fingers until it resembles coarse crumbs.

3. 3

   Add the egg and Marsala wine. Mix with a fork until the dough starts to come together, then use your hands to form a ball.

4. 4

   Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

5. 5

   Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

6. 6

   Heat the vegetable oil in a heavy-bottomed pot or Dutch oven to 350-375°F.

7. 7

   Unwrap the dough and roll it out very thinly on a floured surface.

8. 8

   Use a round cutter (about 4 inches in diameter) to cut circles from the dough.

9. 9

   Wrap each circle of dough around a cannoli tube, brushing a little egg white on the overlapping edge to seal it.

10. 10

    Carefully lower 2-3 cannoli into the hot oil and fry for 2-3 minutes, turning occasionally, until golden brown and blistered.

11. 11

    Using tongs, remove the cannoli from the oil and place them on a paper towel-lined plate to drain and cool. Once cool enough to handle, carefully remove the metal tubes. Repeat with the remaining dough.

12. 12

    Place the ricotta cheese in a cheesecloth or paper towel-lined strainer set over a bowl. Let it drain for at least 1 hour to remove excess liquid.

13. 13

    In a medium bowl, combine the drained ricotta, powdered sugar, and vanilla extract.

14. 14

    Using an electric hand mixer, beat the mixture on medium speed until smooth and creamy.

15. 15

    Fold in the mini chocolate chips with a spatula.

16. 16

    Transfer the filling to a piping bag.

17. 17

    Pipe the filling into both ends of each cooled cannoli shell.

18. 18

    Dip both ends of the filled cannoli into a bowl of mini chocolate chips.

19. 19

    Arrange the finished cannoli on a serving plate and dust with powdered sugar before serving.