2 1/2 pounds all-purpose flour
2 1/2 whole eggs
2 ounces sugar
2 ounces vegetable shortening (recommended: Crisco)
Pinch ground cinnamon
Marsala wine, as needed
Soybean oil, for deep-frying
60 ounces ricotta impastata
20 ounces sugar
Liquid cream, as needed
1 teaspoon vanilla extract
1 to 2 drops cinnamon oil
1 ounce diced candied citron
1 ounce chocolate chips (4000 count)
For the dough:
Mix together all the ingredients except the marsala. Add the marsala, as needed, to form a stiff dough. Run the dough through a dough sheeter. Cut the dough into ovals, roughly 3 by 5 inches. Wrap the dough around a wooden stick. Seal well with egg sealer. Let rest overnight.
Preheat the deep fryer filled with soybean oil to 375 degrees F.
Fry the shells until golden brown, 10 to 15 minutes, and cool down on paper towel-lined sheet pan. Once cool, remove the metal or wooden sticks and store in an airtight container until ready for use.
For the ricotta cream:
Mix the ricotta cheese with the sugar. Add the cream as needed. Add the vanilla extract, cinnamon oil, citron, and chocolate chips. Refrigerate until needed.
Fill each cannoli with the ricotta cream with a pastry bag or spoon.
Recipe copyright Biagio Settepani