Try this Cannoli recipe, or contribute your own.

Source: Selfproclaimedfoodie.com

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Name: Cannoli
Prep time: 1 h
Total time: 1 h 10 min
Yield: 40
Cuisine: Italian
Ingredients: Cannoli shells; 3 Cups All purpose flour; 1/2 Teaspoon Salt; 1/4 Cup Granulated sugar; 1/4 Teaspoon Cinnamon; 3 Tablespoons Unsalted butter Cold, cut into small pieces; 1 Egg Slightly beaten; 1 Egg yolk; 1/2 Cup Marsala wine; 1 Tablespoon Vinegar; 2 Tablespoons Water; 1 Egg white Slightly beaten; Vegetable oil For frying; Ricotta filling; 1 Cup Heavy cream; 8 Ounces Mascarpone cheese; 16 Ounces Ricotta cheese whole milk; 1 Cup Powdered sugar; 4 Teaspoons Vanilla extract; Zest from one lemon; Zest from one orange; 1/4 Teaspoon Pistachio flavor Optional; Garnish; 10 Ounces Mini chocolate chips; 1/4 Cup Pistachios Chopped

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INGREDIENTS

Cannoli shells
3 Cups All purpose flour
1/2 Teaspoon Salt
1/4 Cup Granulated sugar
1/4 Teaspoon Cinnamon
3 Tablespoons Unsalted butter ; Cold, cut into small pieces
1 Egg ; Slightly beaten
1 Egg yolk
1/2 Cup Marsala wine
1 Tablespoon Vinegar
2 Tablespoons Water
1 Egg white ; Slightly beaten
Vegetable oil ; For frying
Ricotta filling
1 Cup Heavy cream
8 Ounces Mascarpone cheese
16 Ounces Ricotta cheese whole milk
1 Cup Powdered sugar
4 Teaspoons Vanilla extract
Zest from one lemon
Zest from one orange
1/4 Teaspoon Pistachio flavor ; Optional
Garnish
10 Ounces Mini chocolate chips
1/4 Cup Pistachios ; Chopped

Servings

INSTRUCTIONS

To make filling:

1. Using a stand mixer with the whisk attachment, whip the heavy cream until peaks form. Transfer to a separate bowl.

2. Add mascarpone to mixer and blend until light and fluffy. Transfer to bowl with whipped cream.

3. Add ricotta to mixer and blend until smooth.

4. Mix in the powdered sugar, vanilla, and zests. Blend until fully incorporated.

5. Fold in previously whipped cream and mascarpone cheese along with pistachio flavor (if using)

6. Place in pastry bag, store in large plastic glass and refrigerate several hours or overnight.

To make the cannoli shells:

1. Whisk together flour, salt, sugar and cinnamon.

2. Cut in the butter.

3. Make a well in the center and add the egg and egg yolk, wine, vinegar and water.

4. Mix well. Knead by hand or with dough hook for 10 minutes.

5. Form into a ball, wrap with plastic wrap and refrigerate for at least 1 hour.

6. Roll out a rounded tablespoon of dough, press flat into a disk shape, and coat both sides with flour. Roll out or run through pasta roller. Create flat ovals 4-6 inches long and uniform in thickness.

7. Lightly lube the outside of the disc and roll the tube.

8. Lay the tube on one end of the disc and roll the tube.

9. When you reach the end, dab egg white on flap and finish rolling.

10. Lightly press the end to seal.

To cook the cannoli shells:

1. Heat oil to 350 degrees. Fry 2-3 at a time until golden.

2. Remove with tongs and place at angle on paper towels.

3. When cool enough to handle, slip form out of shell.

To fill cannoli:

1. Pipe ricotta filling at each end. To serve, dust with powdered sugar and garnish ends with chocolate chips and/or pistachios.

NOTES

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Cannoli

Cannoli shells 
3 Cups All purpose flour 
1/2 Teaspoon  Salt 
1/4 Cup Granulated sugar 
1/4 Teaspoon  Cinnamon 
3 Tablespoons  Unsalted butter Cold, cut into small pieces 
1  Egg Slightly beaten 
1  Egg yolk 
1/2 Cup Marsala wine 
1 Tablespoon  Vinegar  
2 Tablespoons  Water 
1  Egg white  Slightly beaten 
  Vegetable oil For frying 
  Ricotta filling 
1 Cup Heavy cream 
8 Ounces  Mascarpone cheese  
16 Ounces  Ricotta cheese whole milk  
1 Cup Powdered sugar 
4 Teaspoons  Vanilla extract  
  Zest from one lemon  
  Zest from one orange  
1/4 Teaspoon  Pistachio flavor Optional 
  Garnish  
10 Ounces  Mini chocolate chips 
1/4 Cup Pistachios  Chopped