Instructions

• For the pastry:
• In a mixing bowl, combine All-Purpose Flour, Sugar, and Table Salt.
• Rub the Unsalted Butter into the flour mixture until it resembles breadcrumbs.
• Add Marsala Wine and Large Egg White, mix until a dough forms.
• Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
• For the filling:
• In a mixing bowl, combine Whole Milk Ricotta Cheese, Powdered Sugar, Chocolate Chips, Vanilla Extract, Mixed Candied Fruit Peels, and Candied Cherries.
• Mix the filling until well combined and creamy.
• For assembling the cannoli:
• Roll out the chilled dough on a floured surface and cut into circles.
• Wrap the dough circles around cannoli molds and seal the edges with water.
• Heat oil in a deep fryer or large pot to 375°F (190°C).
• Fry the cannoli shells until golden brown, then remove and let cool on paper towels.
• Fill a piping bag with the ricotta filling and pipe into the cooled cannoli shells.
• Dust with powdered sugar before serving.