“Golden Drizzle Honey Ricotta Cannoli: A Sweet Symphony”

Ingredients:

• For the Cannoli Shells:
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • 1 large egg
  • 1/2 cup Marsala wine
  • Vegetable oil, for frying
• For the Ricotta Filling:
  • 2 cups ricotta cheese, strained overnight
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips or chopped pistachios (optional)
• For Garnish:
  • Powdered sugar for dusting
  • Melted chocolate or caramel sauce for drizzling

Directions:

1. Make the Cannoli Shells:
   • In a large bowl, mix flour, sugar, cinnamon, and salt. Add the butter and mix until the mixture resembles coarse crumbs.
   • Stir in the egg and Marsala wine until the dough comes together. Knead on a lightly floured surface until smooth. Wrap in plastic wrap and rest for 30 minutes.
   • Roll out the dough thinly, then cut into circles using a round cutter. Wrap each circle around a cannoli form.
   • Heat the oil in a deep fryer or large pot to 360°F (182°C). Fry the shells until golden and crispy, about 2 minutes. Let cool before removing the forms.
2. Prepare the Ricotta Filling:
   • In a mixing bowl, combine the ricotta, powdered sugar, and vanilla extract. Mix until smooth. Stir in chocolate chips or pistachios if using.
   • Spoon the filling into a piping bag fitted with a large round tip.
3. Assemble the Cannoli:
   • Pipe the ricotta mixture into the cooled shells from both ends, filling them completely.
   • Drizzle with melted chocolate or caramel sauce and dust with powdered sugar before serving.
4. Serve: