Cannoli

Ingredients

• 2 cups all-purpose flour, plus more for rolling
• 2 Tbsp sugar
• 1/4 tsp table salt
• 1/4 tsp ground cinnamon
• 2 Tbsp unsalted butter, softened
• 1 large egg
• 1/2 cup Marsala or dry white wine
• 1 large egg white, beaten
• 6 cups vegetable oil or shortening, for frying
• 1 1/2 lb whole-milk ricotta, drained
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mini semisweet chocolate chips
• 2 Tbsp powdered sugar, for dusting

Before you start

• Drain the ricotta in a cheesecloth-lined strainer if it is wet.
• Have 4 to 6 metal cannoli tubes ready.

Directions

1. Whisk: all-purpose flour, sugar, table salt, ground cinnamon.
2. Rub in until sandy: step 1, unsalted butter.
3. Mix in, knead until smooth: step 2, egg, Marsala or dry white wine.
4. Wrap and chill 1 hr: step 3.
5. Roll very thin, cut 4-in rounds, wrap around tubes and seal: step 4, egg white.
6. Fry 360°F 1 to 2 min until golden: step 5, vegetable oil or shortening.
7. Drain, cool briefly, slide off tubes: step 6.
8. Beat until smooth: whole-milk ricotta, powdered sugar, vanilla extract.
9. Fold in, chill 30 min: step 8, mini semisweet chocolate chips.
10. Pipe into shells from both ends: step 7, step 9.
11. Dust and serve: step 10, powdered sugar.