FIND THIS TASTY RECIPE ON MYTHREESEASONS.COM
Created and Photographed by: Sabrina Russo
Place the ricotta in a fine mesh strainer lined with a cheesecloth over a bowl. Weigh down and refrigerate overnight.
Combine strained ricotta, mascarpone, powdered sugar, cinnamon, vanilla and candied orange peel or chocolate chips.
Whisk together flour, sugar, salt and cocoa powder in a large bowl. Cut in butter with a pastry cutter.
Combine egg, marsala wine and vinegar, and mix into dry ingredients. Form dough into a disc and refrigerate 1-2 hours.
Roll out dough with a pasta machine or by hand. Punch out 4 inch rounds with a cutter. Wrap around cannoli molds and seal with egg white.
Deep fry cannoli shells in 350F oil for 1-2 minutes or until golden brown. Drain on a wire rack and remove molds.
Use a piping bag or plastic bag with a corner snipped off to fill the cannoli. Dip sides in chocolate chips or pistachios. Dust in powdered sugar.
Visit my site for more details on the cannoli recipe, along with many more holiday treats.