4 C all-purpose flour
2 Tbsp brown sugar
1/4 tsp salt
3 Tbsp butter, softened
2 egg yolks
1/2 tsp nutmeg
2 tsp cinnamon
3/4 C sweet Marsala wine
shortening, as needed (or use a deep fryer)
4 C whole milk ricotta cheese
1 1/2 C powdered sugar
1 Tbsp vanilla extract
1/3 C maraschino cherry, finely chopped
1/4 C semisweet mini chocolate chips or dark chocolate
4 12" pieces aluminum foil
1 1 1/4" dia. roll, dowel, or object, at least 6" long
In a large bowl, combine all-purpose flour, brown sugar, salt, butter, egg yolks, nutmeg, and cinnamon, with a pastry cutter or two forks, until crumbly.
Add wine, 1 oz. at a time, until formed into a dough.
Form into a ball and let sit, uncovered, for 30 minutes.
Fold foil in half. Wrap it tightly around any object that is 1 1/4 inches in diameter. Allow the foil to overlap on the object 3 times to strengthen it. Slide foil off the object and make three more.
Roll out dough, on a well-floured surface, until almost paper thin.
Using a large cookie cutter, or the rim of a large glass, 3-4 inches across, cut out circles.
Roll each dough circle around a cannoli tube, overlapping the ends, pressing to seal, and flaring out the edges slightly.
Fry one or two at a time in hot (360 F degrees), melted, shortening, or deep fryer, for approximately 1 minute, turning to brown all sides.
Drain and cool, still on tube, on a paper towel-lined plate or rack, seam side down.
Once cool, remove the tube.
In a small bowl, combine ricotta cheese, powdered sugar, and vanilla extract.
Squeeze cherries with paper towels to remove all liquid, otherwise filling will turn pink and watery.
Add cherries and chocolate chips to cheese mixture. Fold to combine, being sure not to over-mix.
Chill filling, in fridge, for 30 minutes.
Pipe into cooled cannoli shells.
Garnish with powdered sugar, chocolate chips, and/or Maraschino cherries.
Refrigerate until ready to serve.