Classic Italian Cannoli

Directions

1. 1

   Cut the cold butter into the dry mix

   Combine the flour and sugar, then cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs - keeping the butter cold here helps the shells fry up flaky rather than tough.

2. 2

   Bring the dough together with wine

   Gradually add the marsala wine, mixing just until a firm, cohesive dough forms - stop as soon as it holds together to avoid overworking it.

3. 3

   Rest the dough

   Wrap the dough and let it rest for 30 minutes, which relaxes the gluten and makes it far easier to roll thin without springing back.

4. 4

   Roll thin and cut rounds

   Roll the dough out as thin as you can manage and cut into circles about 4 inches across.

5. 5

   Wrap and seal around the molds

   Wrap each circle snugly around a cannoli mold, sealing the overlapping edge with a light dab of egg white so it won't unravel in the hot oil.

6. 6

   Fry until deeply golden and crisp

   Heat oil to 350F (175C) and fry the wrapped shells for 2-3 minutes, turning as needed, until an even golden brown all over. Let them cool completely on the molds before sliding them off - trying to remove them while hot will crack the shell.

7. 7

   Whip the filling light and smooth

   Beat the well-drained ricotta with the powdered sugar and vanilla until completely smooth and creamy, then fold in the mini chocolate chips by hand.

8. 8

   Fill only right before serving

   Pipe the ricotta filling into the cooled shells just before you plan to serve them - filled cannoli soften within an hour or two as the moisture from the ricotta seeps into the shell, so this really is a last-minute step, not a make-ahead one.