Cannoli.. chocolate & pistashio!

I rarely make Cannoli, simply I don't like the smell of oil fill the apartment for days at end. However, I need to fill 2 orders this week so I figured I might as well make MD happy, make a little extra. Cannoli is actually very easy to make and was traditionally fill w/ Ricotta Cheese, however, it can be fill w/ just about anything nowadays: chocolate pastry cream, lemon mousse, and etc. Many people walked away from Cannoli due to the price tag of the form, which is about $2 each. It is a investment & time saver if you make cannoli often, but it not necessary. I used rolled up foil & it works just as well.


Cannoli

1 1/2 C Flour
1 T Sugar
1/8 t Salt
1/2 C Marsala wine

• If you don't have cannoli tube/form, cramp 1 sheet of foil into desired length & width and covered w/ another sheet of foil to form a smooth exterior. Make 12, spray & set aside.
• Combine all ingredients into a bowl to form a smooth dough, if necessary add water to reach a soft smooth dough. Wrap & chill for 30 minutes
• Divide the dough into 12 portions & roll each dough into 1/8 in thick disk.
• Wrap each disk onto the foil tube & seal with egg wash. Make sure the dough is not wrapped around the form too tight so it can be easily removed later.
• Fry in 350F oil until golden brown. Drain & let cool.
• Fill with desired filling before serving.