Ingredients:

  • 1 1/2 cups All-Purpose Flour
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Ground Cinnamon
  • Pinch Kosher Salt
  • 2 Tbsp Cold Unsalted Butter, cubed
  • 1 Large Egg Yolk
  • 1/4 cup Marsala Wine (Sweet)
  • 4 cups Vegetable Oil or Peanut Oil (for deep frying)
  • 2 lbs Whole Milk Ricotta Cheese (must be thoroughly drained)
  • 3/4 cup Confectioners' Sugar, sifted
  • 1 tsp Vanilla Extract
  • 1 tsp Orange Zest
  • 1/2 cup Mini Chocolate Chips or finely chopped pistachios
  • Confectioners' Sugar (for dusting)

Instructions:

  1. Drain the Ricotta: Line a fine-mesh sieve with cheesecloth or paper towels. Place the ricotta in the sieve set over a bowl. Cover and refrigerate for a minimum of 4 hours, or ideally overnight, to extract maximum moisture.
  2. Mix the Filling Base: Once drained, transfer the thickened ricotta to a mixing bowl. Gently fold in the sifted confectioners' sugar, vanilla extract, and orange zest until just combined and smooth. Be careful not to overmix.
  3. Fold and Chill: Fold in the mini chocolate chips or pistachios. Cover and chill the filling while preparing the shells.
  4. Make the Dough: Whisk together the flour, sugar, cinnamon, and salt. Cut in the cold, cubed butter until the mixture resembles coarse breadcrumbs. Add the egg yolk and Marsala wine, mixing until a shaggy dough forms. Knead briefly (2-3 minutes) until smooth and pliable.
  5. Rest the Dough: Wrap the dough tightly in cling film and refrigerate for 30 minutes.
  6. Roll and Cut: Divide the dough in half. On a lightly floured surface, roll one half out extremely thin (about 1/16th of an inch). Use a 2-inch cookie cutter to cut out rounds. Repeat with the remaining dough.
  7. Heat Oil: Pour 4 cups of frying oil into a deep, heavy-bottomed pot. Attach a deep-fry thermometer and heat the oil slowly to precisely 375°F (190°C).
  8. Fry the Bites: Carefully drop 5-6 dough rounds into the hot oil. Fry for 30–60 seconds per side, flipping once, until deep golden brown and bubbly. Immediately transfer the shells to a wire rack lined with paper towels to drain and cool completely.
  9. Assemble and Garnish: Transfer the chilled ricotta filling to a piping bag fitted with a star tip. Pipe a generous mound of filling onto the centre of a cooled shell, then top with a second shell to create a sandwich effect. Dust the finished Cannoli Bites lightly with confectioners' sugar just before serving.