- Yield: Makes 24
- 2 cups flour
- 1 tablespoon brown sugar
- 1/8 teaspoon salt
- 3 tablespoons softened butter
- 1/2 teaspoon cinnamon
- 2 eggs yolks
- 3 1/2 ounces Marsala cooking wine
- Canola Oil for Frying
- Cannoli Tubes (Metal Tubes to wrap dough around while frying)
- 1 cup of ricotta
- 3 cups powdered sugar
- 1/2 cup Silk Holiday Nog
- 1/2 cup mini chocolate chips
- In a large bowl, combine the flour, brown suagr salt, soft butter, egg yolks and cinnamon.
- Using a pastry blender (or a fork) cut the butter and egg yolks into the dry ingredients until the mixture reaches the consistency of crumbs about the size of green peas.
- Stir in the marsala cooking wine. Stir well to combine.
- Next, use your hands to press all of the mixture into dough.
- Let sit, uncovered for 30 minutes.
- Heat oil to 340F.
- Lightly flour your working surface and roll dough out until it\'s paper thin. (After trying a few different thicknesses of dough, the paper thin ones did best!)
- Using a round cookie cutter (or glass about 5 inches in diameter) cut circles of dough out.
- Wrap a circle of dough around one of the metal cannoli tubes and seal edges. Make sure to seal the edges good or they will pop open when frying! Also if they are too thick they will pop open too!
- Fry in hot oil for 2-3 minutes or until brown and crispy! Carefully remove from oil and place on a paper towel lined plate to cool. We had best results with frying 1-2 at a time.
- The the stand of a mixer, combine: ricotta, powdered sugar and holiday nog. Mix well. If too thick add a little more holiday nog, if too thin add more powdered sugar.
- Mix in mini chocolate chips.
- Pipe thick filling mixture into both sides of cooled cannoli shells. Serve Immediately.
- Shells can be made ahead of time and filling placed into fridge in a container until ready to serve.