Apple Cannoli

Ingredients

• 1.5 cups flour
• 2 tablespoons white sugar
• 0.13 teaspoons cinnamon
• 2 tablespoons vegetable shortening
• 1 large egg
• 0.25 cups Marsala wine
• 1 tablespoon water
• 2 teaspoons white vinegar

Instructions

1. 1

   For dough, stir together flour, white sugar, and cinnamon in a bowl. Cut in shortening with a pastry blender or fork until crumbly. Make a well in the center.

2. 2

   Add egg, Marsala, water, and vinegar to well. Mix with a fork until dough starts to come together. Transfer to a flour-dusted work surface; knead until dough forms a ball, about 10 minutes, adding 1 teaspoon water as needed. Wrap in plastic wrap and chill for at least 30 minutes (or up to overnight).

3. 3

   For apple filling, melt butter in a large saucepan over medium heat. Add apples, brown sugar, apple pie spice, and salt. Cook, stirring occasionally, until apples are soft, about 15 minutes. In a small bowl, stir together lemon juice and cornstarch; add to apple mixture. Simmer, stirring occasionally, until thickened, 3 to 5 minutes. Cool completely. Transfer cooled mixture to a pastry bag.

4. 4

   For ricotta filling, stir together drained ricotta and powdered sugar in a large bowl; fold in lemon zest. Transfer mixture to a pastry bag.

5. 5

   To shape and fry shells, divide dough into 2 balls. On a lightly floured surface, roll 1 ball into a 16- to 18-inch circle, about 1/16 inch thick or less. Using a 4- to 5-inch biscuit cutter, cut out 12 circles. Dust circles with a light coating of flour. (This will help you later in removing shells from cannoli tube molds.) Roll each dough circle around a cannoli tube, sealing edges with a bit of egg white. Repeat with remaining dough ball.

6. 6

   Pour oil to a depth of 3 inches in a deep, heavy-bottomed 4-quart pot or deep fryer; heat to 375°F. (You'll need about 1 quart oil.) Working in batches, fry shells on tubes, turning halfway through, until golden, about 1 minute. Using tongs, transfer shells to a wire rack lined with paper towels to drain.

7. 7

   Let stand just until tubes are cool enough to handle, then carefully twist each tube to remove shell. (Using a kitchen towel may help your grip.) Wash or wipe off tubes to use for remaining shells, if needed.

8. 8

   To assemble, pipe apple filling into shells, filling two-thirds full from center to one end and repeating on other side. Repeat piping method with ricotta filling. Garnish cannoli with powdered sugar.