Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 2 tablespoons
- Salt: 1/2 teaspoon
- Cold unsalted butter, cut into cubes: 4 tablespoons
- Vegetable shortening: 2 tablespoons
- Dry Marsala wine: 1/2 cup
- Ricotta cheese, whole milk: 15 ounces
- Powdered sugar: 1/2 cup
- Pistachios, finely chopped: 1/2 cup
Instructions
- Step 1: Combine flour, sugar, and salt in a large bowl. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add Marsala wine, mixing until a dough forms. Knead lightly, form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Step 2: While the dough chills, prepare the filling. In a separate bowl, combine the ricotta cheese and powdered sugar. Mix until smooth. Gently fold in half of the chopped pistachios.
- Step 3: Roll the dough out thinly on a lightly floured surface. Cut out circles using a cookie cutter (about 4 inches in diameter). Wrap each circle around a cannoli form, moistening the edges with water to seal.
- Step 4: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the cannoli shells until golden brown, about 1-2 minutes per side.
- Step 5: Remove the shells from the oil and let them cool completely. Carefully remove the cannoli forms.
- Step 6: Fill each cannoli shell with the ricotta filling using a piping bag or spoon. Dip the ends of the filled cannoli into the remaining chopped pistachios. Serve immediately.
Notes
- For optimal crispness, fill the cannoli shells just before serving to prevent them from becoming soggy.
- If you must store filled cannoli, keep them refrigerated in an airtight container for up to 24 hours, but expect some loss of texture.
- Dusting the finished cannoli with a touch more powdered sugar right before serving adds a delightful sweetness and visual appeal.
- Don't overwork the dough when combining the ingredients; a light touch ensures a flaky and tender shell.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American