Cannoli Recipe

Instructions

For the Cannoli Shells

1. Add flour, sugar and salt to a food processor. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren't clumps of butter.
2. Mixing wine with the flour mixture makes a soft, shaggy mass. Add a few tablespoons of wine to get the dough together, but you shouldn't need more than a few tablespoons.
3. Shape into a round and transfer to an oiled bowl.
4. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.
5. Heat a large pot with 1 1/2-inches vegetable oil to 345 - 355 degrees. Working with half the dough at a time (and keeping the other half covered in the bowl) roll the dough out very thinly onto a well-floured surface.
6. Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds.
7. Spray cannoli forms with cooking spray then wrap individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to to opposite side.
8. Using metal tongs, immerse shell in preheated oil and fry until golden brown and crisp, about 1 - 2 minutes.
9. Use metal tongs to grasp the cannoli shell and let oil from inside the cannoli form drain back into the pot. I transferred the cannoli to paper towels to drain.
10. Let forms cool and repeat process with remaining dough circles.

For the Cannoli Filling

1. In a mixing bowl fold and stir together strained ricotta, powdered sugar, chocolate chips, and cinnamon.
2. Transfer into a piping bag fitted with a large round tip.
3. Pipe filling into cooled cannoli shells.