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 1 hour.

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.

While the oil is heating, on a lightly floured work surface, roll the dough into a round that is 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 out again and cut out more rounds. You should have about 16.

Next, set up your frying station. Line a baking sheet with a few layers of paper towels. In a small bowl, lightly whisk the reserved egg white. Pour about 1 Tbs. oil in a separate small bowl. Place them all near your stove.

Using a pastry brush, lightly brush a cannoli mold lightly with the oil in the bowl. Wrap one of the dough rounds around the cannoli mold. Using a separate pastry brush, brush the edges of the dough where it overlaps itself with some of the egg white and press gently with your fingertips to seal.

Using tongs, carefully drop the mold into the hot oil and fry until golden brown, crisp, and slightly bubbly, 1 to 2 minutes. Transfer to the prepared baking sheet and let cool for 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. Let the shells cool to room temperature.

While the shells are cooling, make the filling. Line a fine-mesh sieve with a layer of cheesecloth and place over a 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, then increase the speed to high and beat until light and fluffy, about 1 minute. Using a rubber spatula, fold in the chocolate chips.

Transfer the ricotta mixture 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