关于此食谱

脆皮、金黄色油炸外壳填充有丰富香甜奶油的瑞可塔奶酪馅——这是传统西西里烤筒饼，用家庭传统方式制作。外壳每咬一口都会碎裂，馅料丰富顺滑，点缀着迷你巧克力豆。通过一些简单的技巧和耐心，你将制作出值得面包店水平的烤筒饼，给餐桌上的每个人留下深刻印象。

步骤说明

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, cinnamon, and fine salt. Add the cold butter cubes and rub them into the all-purpose flour mixture with your fingertips until the mixture resembles coarse, damp sand with no large butter pieces remaining.

2. 2

   Add the egg yolk (reserve the egg white in a small mixing bowl for sealing), the Marsala wine, and the white wine vinegar. Mix with a fork until a shaggy dough forms, then turn it out onto a lightly all-purpose flour-dusted surface and knead for 3–4 minutes until smooth and pliable. The dough should not be sticky — add a tiny bit of all-purpose flour if needed. Wrap tightly in plastic wrap and rest at room temperature for at least 30 minutes (up to 1 hour). This relaxes the gluten for easy rolling.

3. 3

   On a lightly all-purpose flour-dusted surface, roll the dough out very thin — about 1/16 inch thick (roughly as thin as a dime). Thin dough is the secret to truly crispy, light shells. Use a 4-inch round cutter (or the rim of a similarly sized mixing bowl) to cut out circles. Re-roll the scraps and cut more circles until you have about 12–14.

4. 4

   Wrap each dough circle loosely around a cannoli tube. Brush a small amount of the reserved egg white on the overlapping edge and press firmly to seal. Do not wrap too tightly — the shell needs a little room to slide off after frying.

5. 5

   Pour the vegetable oil into a deep, heavy pot to a depth of at least 3 inches. Heat over ^[medium-high heat] to ![350°F]. Use a meat thermometer — temperature control is critical for crispy, non-greasy shells. Line a baking sheet with a wire rack.

6. 6

   Working in batches of 2–3 at a time (do not crowd the pot), carefully lower the cannoli tubes into the hot vegetable oil using tongs. Fry for 2–3 minutes, turning occasionally, until the shells are deep golden brown and blistered. The blisters are a good sign — they create extra crunch.

7. 7

   Using tongs, transfer the fried shells (still on the tubes) to the wire rack. Let them cool for 2–3 minutes until just cool enough to handle, then carefully grip each shell with a folded kitchen towel and slide the tube out with a gentle twisting motion. Let the shells cool completely on the wire rack before filling. Repeat with the remaining dough circles, making sure the vegetable oil returns to ![350°F] between batches.

8. 8

   The night before (or at least 4 hours ahead): Line a fine-mesh sieve with cheesecloth and set it over a mixing bowl. Add the ricotta, cover, and refrigerate. This drains excess moisture and is the single most important step for a thick, pipeable, non-runny filling. Discard the liquid that collects.

9. 9

   In a large mixing bowl, beat the drained ricotta with a hand mixer or stand mixer on ^[medium speed] for 1–2 minutes until smooth and creamy. Add the sifted powdered sugar, pure vanilla extract, and cinnamon. Beat on ^[medium-high] for another 2 minutes until light and fluffy. Taste and adjust sweetness if needed.

10. 10

    Fold in the mini chocolate chips with a spatula. Transfer the filling to a piping bag fitted with a large round or star tip (or use a Ziploc bag with a corner snipped off). Refrigerate the filling until ready to use — it should be cold and firm when you pipe.

11. 11

    Fill the cannoli only when you are ready to serve — filled shells soften quickly. Hold a cooled shell in one hand and pipe filling from the center outward toward one end, then flip and repeat from the other side, until the filling is visible at both ends and the shell feels full.

12. 12

    Dip or press each exposed end of filling into mini chocolate chips, chopped pistachios, or place a maraschino cherry or piece of candied orange peel at each end. Dust the shells lightly with powdered sugar. Serve immediately for the crispiest shells.