Ingredients

Dough:

• 2 cups Pastry or All Purpose Flour 

• (Unbleached and Unenriched)

• 2 tbsp Powdered Sugar

• 1 tbsp Coffee Grounds

• 1 tbsp Cinnamon

• 4 tbsp Marsala Wine (Sweet)

• 2 tbsp Balsamic Vinegar

•  2 tbsp Cocoa

• 3 tbsp Unsalted Butter

• 4 tbsp Grappa 

• 2 Eggs (1 whole, 1 yolk)

• Pink Himalayan Salt 

Cream:

• 3 cups Impastata - Ricotta Cheese (dried with cheesecloth)

• 2 cups Powdered Sugar

• ⅓ cup Marsapone Cheese

• 1 Medium Lemon Rind

• 1 tsp Vanilla

• Nutmeg

• Pinch of Pink Himalayan

• Mini Chocolate Chips (of choice)

Materials

• Cookie Cutter at 4 inch in diameter and bend to form into Oval shape

• Cannoli Tubes

• French Rolling Pins

• Cast Iron White Enamel Pot

• 1 quart of Refined Olive Oil or Peanut Oil

• Drying Rack 

• Cookie Thermometer 

How to Prepare

1. Pour flour onto counter surface and spread into a 'volcano' and pour 1 whole egg and 1 egg yolk into the middle.

2. Beat the egg in the center of the flour and add pinch of salt, grappa, coffee grounds, balsamic vinegar and mix the liquids well. (Center should be light, crunchy and bubbly)

3. Add marsala wine, powdered sugar, cocoa and cinnamon and mix while incorporating flour into dough mixture

4. Use bakers scrapper to chop mixture then add butter.

5. Incorporate butter with dough using bakers scrapper then sprinkle flour onto surface and knead the dough mixture while picking up flour till mixed well without sticking.

6. Wrap dough with plastic wrap and refridgerate for 2 hours.

7. Use a mixer with paddle, add imposcata and marsapone cheese to bowl anyplace on low setting.

8. While mixing add pinch of salt, lemon zest, grated nutmeg, powdered sugar and vanilla.

9. Place on slow mix and pour mini chocolate chips for 30 seconds.

10. Use pastry bag or plastic bag to add cannoli cream then fold and place into refrigerator for 1-2 hours.

11. When ready, take dough out of refrigerator.

12. Start heat on medium on the cast iron white enamel pot with refined olive oil or peanut oil. Use a candy thermometer to watch temperature - 375 degrees is perfect.

13. In a side dish, prepare the remaining egg white and add 1 tbsp of water then stir to create 'glue' for sealing the cannoli shells.

14. Flour your counter surface and take ¼ of dough out of plastic wrap. (Wrap the remaining dough back into plastic wrap)

15. Flour both sides of the dough and use rolling pin by hand to create a thickness of 1 millimeter.

16. Use the scraper to get dough loose and unstuck from counter, then place oval shaped cookie cutter in dough and repeat till you create as many as you can. (Take remaining dough away)

17. Roll each cannoli dough piece so they begin to lengthen not get wider.

18. Place cannoli tube in center and roll the dough around the tube.

19. Use egg wash and brush along edge that will touch the other side of dough so that the shells seal properly and press down.

20. Repeat this process for all of your dough to create your cannoli shells.

21. Once finished creating shells, place them in the oil with cannoli tube in center and let them cook without sticking to the bottom.

22. Once the shells are crispy and brown, gently remove them onto a drying rack and while they are hot sprinkle powdered sugar on them.

23. To remove the cannoli tube, use pliers to tap down the tube and then pull the tube out of the middle while holding the shell with your hands gently.

24. Let the shells cool.

25. Once you are ready to serve the cannolis fill them with your refrigerated cannoli cream. (Tip: Do not pre-add cannoli cream until 30 minutes or less before serving to avoid the shells becoming soggy and optimal taste!)

26. Once your cannolis are filled with their cream, top them off with powdered sugar and enjoy!