- 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
- 1 (32 ounce) container ricotta cheese
- 1/2 cup confectioners' sugar
- 1 cup chopped candied citron
- 4 ounces semisweet chocolate, chopped (optional)
- In a medium bowl, mix together the flour, sugar and cinnamon.
- Cut in the shortening until it is in pieces no larger than peas.
- Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface.
- Add a bit more water if needed to incorporate all of the dry ingredients.
- Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
- Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine.
- Roll the dough through successively thinner settings until you have reached the thinnest setting.
- Dust lightly with flour if necessary.
- Place the sheet of dough on a lightly floured surface.
- Using a form or large glass or bowl, cut out 4 to 5 inch circles.
- Dust the circles with a light coating of flour.
- This will help you later in removing the shells from the tubes.
- Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
- Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet.
- Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden.
- Use tongs to turn as needed.
- Carefully remove using the tongs, and place on a cooling rack set over paper towels.
- Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell.
- Using a tea towel may help you get a better grip.
- Wash or wipe off the tubes, and use them for more shells.
- Cooled shells can be placed in an airtight container and kept for up to 2 months.
- You should only fill them immediately or up to 1 hours before serving.
- To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon.
- Fold in the chopped citron and chocolate.
- Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side.
- Dust with additional confectioners' sugar and grated chocolate for garnish when serving.