Cannoli - Rebbit Care

Table of Contents

Prepare the Shell Dough:
- In a medium bowl, combine the flour, sugar, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add the egg yolk and Marsala wine, mixing until a dough forms.
- Knead the dough on a lightly floured surface until smooth, about 5 minutes.
- Wrap in plastic wrap and let rest for at least 30 minutes.
Roll and Cut the Dough:
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Use a round cookie cutter (about 4 inches in diameter) to cut out circles.
- Wrap each circle around a metal cannoli tube, sealing the edges with a little beaten egg white.
Fry the Shells:
- In a deep saucepan, heat vegetable oil to 350°F (175°C).
- Carefully lower the wrapped cannoli tubes into the hot oil and fry until golden brown, about 2-3 minutes.
- Remove with tongs and drain on paper towels. Allow to cool slightly before removing the tubes.

Prepare the Filling:
- In a large bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the ricotta mixture.
- Stir in the mini chocolate chips and orange zest (if using).
Assemble the Cannoli:
- Using a pastry bag fitted with a large star tip, pipe the filling into both ends of each shell.
- Dust the filled cannoli with powdered sugar before serving.

Ensure the ricotta is well-drained to avoid a runny filling. You can use a cheesecloth or a fine-mesh sieve to drain it.

Cannoli shells can be made ahead of time and stored in an airtight container for up to 2 days.
Fill the shells just before serving to prevent them from becoming soggy.
You can also dip the ends of the filled cannoli in chopped pistachios, mini chocolate chips, or crushed candy for extra flavor and texture.