Cannoli

To make the shells, in a food processor, combine the flour, sugar and salt and pulse until combined. Add the butter and pulse until the mixture is crumbly, about 10 seconds. Add the whole egg, egg yolk and Marsala and process until the dough just comes together, about 10 seconds. (Reserve the egg white for sealing the cannoli shells.)

Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 2 minutes. Place the dough in a lightly oiled bowl and turn to coat the dough with the oil. Cover the bowl with a kitchen towel and set aside to rest at room temperature for about 2 1/2 hours.

Next, make the filling. Line a fine-mesh sieve with a layer of cheesecloth and place over a large bowl. Place the ricotta in the sieve and use a rubber spatula to firmly press down on the ricotta to extract some of the liquid. Discard the liquid, wipe the bowl clean and place the strained ricotta in the bowl.

Add the confectioners’ sugar, vanilla, cinnamon and salt to the ricotta. Using a handheld electric mixer, beat on low speed until just combined, a few seconds. Using a rubber spatula, scrape down the sides of the bowl, then increase the speed to high and beat until light and fluffy, about 1 minute. Using the spatula, fold in the chocolate chips. Transfer to the refrigerator for at least 2 hours and up to 24 hours (the filling can be made in advance).

In a large, heavy pot or Dutch oven, pour oil to a depth of 2 to 3 inches (5 to 7.5 cm). Heat over medium heat to 350°F (180°C) on a deep-frying thermometer.

Next, set up your frying station. Line a baking sheet with a few layers of paper towels. Place near your stove.

Prepare the cannoli mold. Pour about 1 Tbs. oil in a small bowl. Using a pastry brush, lightly brush the mold with the oil in the bowl. Set aside until ready to use.

In a separate small bowl, lightly whisk the reserved egg white. Set aside.

On a lightly floured work surface, roll the dough into a round that's about 18 inches (45 cm) in diameter and slightly less than 1/8 inch (3 mm) thick. Using a 4 1/2-inch (11.5 cm) round cutter, cut out rounds from the dough. Gather up the scraps, roll into a ball and wrap in plastic wrap. Set aside.

Wrap one of the dough rounds around the prepared cannoli mold. Using a separate pastry brush, brush one edge of the dough with egg white then overlap with the other side and brush where it overlaps itself with more of the egg white. Press firmly with your fingertips to completely seal (if the edge is not sealed properly, the cannoli will open while frying).

Using tongs, carefully drop the mold into the hot oil and fry until golden brown, crisp, and slightly bubbly, about 2 to 3 minutes. Transfer to the prepared baking sheet and let cool for about 30 seconds, then carefully remove the cannoli shell from the mold. Repeat with the remaining dough to fry the remaining shells, letting any molds you reuse cool to room temperature before wrapping them again with the dough.

When all the shells are fried and cooled, stir the ricotta mixture and transfer to a piping bag fitted with a large plain or star tip that is large enough for the chocolate chips to pass through it, 1/2 inch (12 mm) or larger. Pipe the ricotta mixture into each of the shells, filling them from both ends so that the shells are completely filled.

Just before serving, dust the cannoli with confectioners’ sugar and sprinkle the exposed ricotta mixture with the pistachios. Makes 16 cannoli; serves 8.

Williams Sonoma Test Kitchen