My Italian grandma taught me this recipe, and we make it regularly in our house!

Ah, the cannoli, an iconic treat from Sicily that has traveled far and wide to tug at the heartstrings of dessert lovers across the globe. Its history is as deep and rich as its creamy filling, a tale that dates back to the Arabic influence on the island. Traditionally served during the carnival season, this sweet concoction was said to be a symbol of fertility and decadence. Now, it's an all-year indulgence that embodies the spirit of Italian pastries, known for their harmonious blend of simplicity and taste. Delving into the art of homemade cannolis is not only a nod to Italian craftsmanship but also a joyous celebration of culinary arts. It's a perfect project for those who revel in the delight of crafting something beautiful and delicious from scratch.

Cannolis themselves are a standalone masterpiece, often enjoyed as a dessert or with a cup of strong espresso, affording a moment of blissful pause in an otherwise bustling day. To accompany cannolis, consider serving a glass of Vin Santo or another dessert wine, which complements the creamy sweetness of the filling. If part of a larger spread, a platter of fresh fruit such as berries or thinly sliced oranges drizzled with a bit of honey can offer a refreshing counterpoint to the rich, crunchy shells.

Homemade Cannolis
Servings: 10 Cannolis

For the Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 cup Marsala wine
- 1 egg white, for sealing the dough
- Vegetable oil, for frying

For the Filling:
- 2 cups ricotta cheese, strained overnight
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips or diced candied peel
- Powdered sugar, for dusting

1. Begin by making the dough for the shells. In a large mixing bowl, combine flour, sugar, cinnamon, and salt. Add the butter pieces and work them into the flour with your fingertips until the mixture resembles coarse crumbs.

2. Gradually pour in the Marsala wine, stirring until the dough begins to form. Turn out onto a floured surface and knead until smooth. Wrap the dough in plastic and let it rest for about 30 minutes.

3. Divide the dough into two pieces, keeping one wrapped while working with the other. Roll out the dough as thin as possible (ideally, about 1/8 inch thick). Cut into oval shapes using a cookie cutter or a round glass.

4. Wrap each piece of dough around a cannoli form. Seal the edges with a dab of egg white, ensuring they are well-pressed to prevent the dough from opening while frying.

5. Heat the oil to 360°F in a deep-fryer or a deep skillet. Fry the cannoli shells on the forms, in batches, until golden and crisp, about 2-3 minutes. Use tongs to carefully remove and drain on paper towels. Allow the shells to cool slightly before gently sliding them off the forms.

6. For the filling, whisk together the strained ricotta, powdered sugar, and vanilla extract until smooth. Stir in the chocolate chips or candied peel. Refrigerate the filling until you're ready to use it.

7. Once the shells have cooled completely, use a pastry bag to pipe the filling into each shell. Dust with powdered sugar just before serving.

- To add some zest to the filling, include a teaspoon of orange or lemon zest.
- If you prefer a different texture, try adding chopped pistachios or hazelnuts to the ricotta mixture.
- Ensure that your ricotta is well-strained before making the filling to avoid a runny consistency.
- For an extra touch of elegance, dip the ends of the filled cannolis in melted dark chocolate and then into chopped nuts or mini chocolate chips.
- The shells can be made ahead of time and stored in an airtight container until you're ready to fill them. However, fill the shells close to serving time to maintain their crispness.