Recipe: Classic Sicilian Cannoli Shells

Name: Recipe: Classic Sicilian Cannoli Shells
Ingredients: 11

Recipe Preparation

Combine flour, sugar, cocoa powder, cinnamon and salt.
Add Marsala wine and oil; beat on medium speed until dough comes together.
Hand-knead the dough on a lightly floured work surface until smooth and elastic (about 15 minutes).
Wrap in plastic and rest for 30 minutes.
Divide the dough into 4 pieces and put it through the widest setting of a pasta machine (keep remaining pieces covered).
Continue passing through narrow settings until it is the thickness of a dime.
Lay on a floured work surface.
Cut rounds with a 3¼” cutter.
Gather scraps and reroll.
Pour enough oil into a large heavy saucepan to come up about 4” up the side.
Heat over medium heat until the deep-fry thermometer registers 380°F.
Wrap each round of dough around a 3¾” long cannoli form.
Seal with a dab of egg white.
Work in batches of 3 or 4 and fry until golden (about 1 minute.)
Transfer to a paper towel and let cool for 5 minutes.
Slide out the forms and let the shells cool.
Continue frying until all dough is used.
Melt the chocolate in a heat-proof bowl set over a pan of simmering water.
Dip one end of each cannoli shell into the chocolate and then into the pistachio crumbles.
Set on parchment paper for 15 minutes.