Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1/4 cup
- Salt: 1/2 teaspoon
- Cold unsalted butter, cubed: 6 tablespoons
- Marsala wine: 1/2 cup
- Ricotta cheese, drained: 15 ounces
- Powdered sugar: 1/2 cup
- Pistachios, finely chopped: 1/2 cup
Instructions
- Step 1: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Step 2: Gradually add the Marsala wine, mixing until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Step 3: On a lightly floured surface, roll out the dough thinly. Cut out circles using a cookie cutter. Wrap each circle around a cannoli tube, sealing the edges with a dab of water.
- Step 4: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the cannoli shells until golden brown, about 2-3 minutes per side. Remove from oil and let cool completely on a wire rack before removing the tubes.
- Step 5: In a separate bowl, combine the drained ricotta cheese and powdered sugar. Mix until smooth. Pipe the ricotta filling into each cannoli shell. Dip the ends of the filled cannoli into the chopped pistachios.
Notes
- For optimal crispness, fill the cannoli shells right before serving to prevent them from becoming soggy.
- Store unfilled cannoli shells in an airtight container at room temperature and the ricotta filling separately in the refrigerator.
- Dust the filled cannoli with a little extra powdered sugar just before serving for an elegant finish.
- To ensure a flaky crust, keep the butter as cold as possible when mixing the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American