This cannoli recipe was invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend, Ana, to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine, and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners’ sugar, and then add more to taste.
Ingredients
Shells:
3 cups all-purpose flour
¼ cup white sugar
¼ teaspoon ground cinnamon
3 tablespoons shortening
½ cup sweet Marsala wine
2 tablespoons water
1 tablespoon distilled white vinegar
1 large egg
1 egg yolk
1 egg white
1 quart oil for frying, or as needed
Filling:
1 (32 ounce) container ricotta cheese, drained
½ cup confectioners’ sugar
4 ounces semisweet chocolate, chopped (Optional)
1 teaspoon lemon zest, or to taste
Directions
