Crispy, bubbly Marsala shells filled with sweet ricotta, lemon zest, cinnamon and chocolate chips. This recipe guides you through making traditional Italian cannoli from scratch, including the shells.
CANNOLI SHELLS:
Mix the flour and sugar, then work in the butter. Add the egg and egg yolk, then gradually add the Marsala until a firm dough comes together. Knead until smooth, wrap and let rest.
Roll the dough VERY thin, cut into circles and wrap around cannoli molds, sealing the edge well. Fry in hot oil until golden, crisp and blistered. Let cool completely before removing the molds.
RICOTTA FILLING:
Mix the drained ricotta with powdered sugar, lemon zest and cinnamon until creamy, then fold in the chocolate chips. Chill until ready to use.
ASSEMBLY:
Pipe the filling into BOTH ends of the cooled shells right before serving so those shells stay nice and crispy. Finish with extra chocolate chips, powdered sugar, pistachios… or all three.
