It is believed the traditional Cannoli originated in the Sicilian city of Palermo. Cannoli were once referred to by the Sicilians as Cappeli de Turchi, or Turkish hats.
Shells:
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter Crisco shortening or Lard
1 Large egg
1 egg yolk
1 egg white
½ cup sweet Marsala wine
1 tablespoon distilled white vinegar
2 tablespoons Warm water
1 quart oil for frying or Lard as needed
2 1/2 Cups of Chocolate Chips
1/2 Bittersweet
1/2 Dark Chocolate
Filling:
1 (32 ounce) container ricotta cheese
½ cup confectioners / powdered sugar
1 teaspoon lemon zest, or to taste
4 ounces semisweet chocolate, chopped
Garnish:
Pistachio (Optional)
Confectioners / Powdered Sugar for dusting
Mini Chocolate Chips
Directions
In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening with a pastry cutter. Add the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean floured surface. Add a bit more wine if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, cover and refrigerate for 2 hours.
Divide the cannoli dough in half. Roll the dough very thin (use flour sparingly), use a pastry machine if you have one. Place the sheet of dough on a lightly floured surface. Using a 5 inch circular cookie cutter and cut out circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, seal with water or egg white.
Heat the oil in a skillet or deep fryer . Fry shells on the tubes a few at a time for 2 1/2 minutes or until light brown. Place on a cookie wire rack to cool. Once they have cooled for a few minutes gently slide off of the cannoli tubes.
While the cannoli is cooling, melt chocolate in a sauce pan and dip each side of the cannoli into the melted chocolate. Place back on the wire rack and cool until ready to fill.
Combine the ricotta cheese and Powdered sugar thoroughly then add lemon zest and chocolate. Pipe into the shells from the center Dust with additional confectioners' sugar, mini chocolate chips, and/or Pistachio for garnish then drizzle with the leftover melted chocolate.
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