Homemade Cannoli

* Please note: cannoli shell dough is much easier to make in a larger batch, so this recipe provides quantities for 15-20 shells. If you wish to make fewer cannoli, you can always save the finished shells in a ziplock bag to fill later, or even freeze some of the dough to roll and fry at another time. The filling quantity provided will fill about 10 cannoli, so consider doubling it if you wish to fill all of the shells at once. note: Please note: cannoli shell dough is much easier to make in a larger batch, so this recipe provides quantities for 15 to 20 shells. If you wish to make fewer cannoli, you can always save the finished shells in a ziplock bag to fill later, or even freeze some of the dough to roll and fry at another time. The filling quantity provided will fill about 10 cannoli, so consider doubling it if you wish to fill all of the shells at once.

subheading: To make the shells, you will need:

1 cup (120g) all-purpose flour, plus extra for dusting

3 tsp sugar

½ tbsp unsweetened cocoa powder

½ tsp salt

1 tbsp (15g) lard

2 tbsp marsala wine

1 tsp white vinegar

1 egg

Oil for frying (we recommend sunflower or peanut oil)

Cannoli molds

subheading: For the filling, you will need:

16 oz. (450g) ricotta

Powdered sugar to taste

Mini chocolate chips to taste

Optional decorative toppings (crushed pistachio nuts, candied cherries, and/or candied orange peel)

Directions at pastagrammar.com

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