Make Cannoli Shells
Mix flour, sugar, and salt in a large bowl.
2 tablespoons White Sugar, ¼ teaspoon Salt, 1 ¾ cups All-purpose flour
2
Cut butter into small pieces and add to flour. Make lumpy breadcrumbs by mixing. You can use a food processor, stand mixer, or hand to rub the butter into the flour. 3 Tbsp Butter
3
Stir in the egg and marsala wine until a rough dough forms. Add a splash of marsala wine and mix if needed. Avoid overmixing 1/3 cup Marsala wine, 1 egg
4
Stir in the egg and marsala wine until a rough dough forms. Add a splash of marsala wine and mix if needed. Avoid overmixing 1/3 cup Marsala wine, 1 egg
5
Roll the dough thinly. Being elastic, this dough requires patience and perseverance. A pasta maker makes this easier, but a rolling pin and patience will work too. It should be thin enough to see your fingers.
6
Make rounds from thinly rolled dough. Increase cannoli shell length by cutting larger circles (but not longer than tubes). Use egg wash and dough circles to seal cannoli tubes.
7
Cutting the cannoli filling piping bag end. Pipe into cooled cannoli shells before serving. Chocolate chips add crunch to cannoli shell ends. Serve now. If making cannoli later, store shells and filling separately and fill before serving.