Sicilian Cannoli

Make the dough: combine 2 cups all-purpose flour, 2 tbsp granulated sugar (for dough), 1/2 tsp ground cinnamon, and 1/4 tsp kosher salt in a bowl. Cut in the 1/4 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Beat 1 large egg with 1/3 cup dry Marsala wine (or white wine) and stir into the flour mixture until a shaggy dough forms.

Knead the dough on a lightly floured surface until smooth and pliable, about 5 minutes. Wrap in plastic wrap and rest at room temperature for at least 1 hour.

Make the filling: beat the 2 lbs drained overnight whole-milk ricotta cheese with a wooden spoon until smooth. Fold in the 1 cup sifted powdered sugar and 1 tsp pure vanilla extract until combined. Stir in 2/3 cup mini semi-sweet chocolate chips and 1/4 cup finely chopped candied orange peel. Refrigerate until ready to use.

Roll the rested dough very thin (about 1/16 inch) on a lightly floured surface. Cut into 4-inch circles or ovals. Wrap each piece around a cannoli tube (or a foil-wrapped dowel), sealing the overlap with a dab of 1 lightly beaten large egg white (for sealing shells).

Heat 4 cups neutral oil (vegetable or canola) in a deep heavy pot to 350°F (175°C). Fry the shells on their tubes in batches, turning occasionally, until deep golden and crispy, about 2-3 minutes. Remove with tongs and drain on paper towels.

When cool enough to handle, gently twist and slide the tubes out. Let the shells cool completely before filling.

Pipe or spoon the ricotta filling into both ends of each shell just before serving. Dust generously with additional 1 cup powdered sugar and serve immediately.