Sicilian Cannoli

Instructions

1. 1

   In a large bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.

2. 2

   Beat the egg with Marsala wine and add to flour mixture. Knead until smooth, about 10 minutes. Wrap in plastic and refrigerate for 30 minutes.

3. 3

   Roll dough very thin (about 1/8 inch) on a lightly floured surface. Cut into 4-inch circles.

4. 4

   Wrap each circle around a cannoli tube, sealing edge with egg white. Let rest 10 minutes.

5. 5

   Heat oil to 375°F (190°C). Carefully fry shells until golden brown, about 2-3 minutes, turning once.

6. 6

   Remove shells from oil and immediately slide off tubes while hot. Cool completely on wire rack.

7. 7

   For filling: Drain ricotta in cheesecloth for 2 hours. Beat ricotta with powdered sugar and vanilla until smooth.

8. 8

   Fold in chocolate chips. Refrigerate filling for at least 1 hour.

9. 9

   Using a piping bag, fill shells from both ends just before serving.

10. 10

    Dip ends in chopped pistachios and dust with additional powdered sugar.