Vanilla Cannoli

Crisp Marsala pastry shells filled with vanilla ricotta and lemon zest.

Ingredients

• Cannoli Dough and Frying — 1 cup All-Purpose Flour
• Cannoli Dough and Frying — 2 Tbsp Granulated Sugar
• Cannoli Dough and Frying — ⅛ tsp Ground Cinnamon
• Cannoli Dough and Frying — 1 Tbsp Salted Butter
• Cannoli Dough and Frying — 2 Tbsp Marsala Wine
• Cannoli Dough and Frying — ½ tsp Orange Liqueur
• Cannoli Dough and Frying — 2 tsp Cold Water
• Cannoli Dough and Frying — 1 tsp Distilled White Vinegar
• Cannoli Dough and Frying — 1 Large Egg Yolk
• Cannoli Dough and Frying — 1 Large Egg White to Seal Seams
• Cannoli Dough and Frying — Approximately 2 qts Vegetable Oil for Frying (a few inches high on the pot you are using)
• Filling — 1¼ cup Ricotta Cheese Drained
• Filling — ¼ cup Confectioners' Sugar
• Filling — ½ tsp Vanilla Extract
• Filling — Lemon Zest to Taste

Method

1. MAKE THE DOUGH: Mix the flour, sugar and cinnamon. Cut in the butter with a food processor or pastry cutter until crumbly. Combine the Marsala, orange liqueur, vinegar, water and egg yolk. Blend or mix into the dry ingredients until a dough ball forms. Knead on a floured surface for 8–10 minutes, wrap and refrigerate for 1–2 hours.
2. MAKE THE FILLING: Whisk the drained ricotta, confectioners’ sugar, vanilla and lemon zest vigorously until smooth. Refrigerate until ready to fill.
3. ROLL AND SHAPE: Gradually heat a few inches of vegetable oil to 360–365°F. Roll the chilled dough to about ⅛–¼ inch thick on a floured surface. Cut 3–4-inch circles. Lightly flour the cannoli tubes, wrap the dough loosely around them and seal the overlapping edges with egg white.
4. FRY AND COOL: Fry 2–3 shells at a time for 2–3 minutes, until golden. Transfer to a rack and cool for 10–15 minutes. Carefully remove the tubes once cool enough to handle.
5. FILL TO SERVE: Pipe the filling into the cooled shells just before serving so they stay crisp.