Cannoli fail … 

In a mixing bowl, combine the flour, sugar, and cinnamon.

Add the softened butter and mix until crumbly.

Create a well in the center and add the egg and Marsala wine. Stir until the dough starts to form.

Knead the dough on a floured surface for about 5-10 minutes until it’s smooth.

Wrap your dough in plastic wrap and let it rest for at least 30 minutes. This step is crucial for achieving the perfect texture!

Once rested, roll out the dough to about 1/8-inch thickness.

Cut out circles using a pastry cutter or a glass—about 4 inches in diameter.

Heat oil in a deep pan to 375°F (190°C).

Wrap the dough circles around metal cannoli tubes and secure the ends with a bit of beaten egg.

Fry until they are golden brown, about 3-4 minutes. Carefully remove them from the oil and let them drain on paper towels.

In a mixing bowl, combine the drained ricotta, powdered sugar, and vanilla extract. Mix until smooth.

For added texture, fold in the mini chocolate chips.

Once the shells are completely cool, carefully remove them from the tubes.

Using a piping bag, fill each cannoli shell with the ricotta mixture.

Dust the filled cannoli with powdered sugar and, if desired, sprinkle them with chopped pistachios or candied orange peel.