Cannoli

Make pastry. In a large bowl combine flour, granulated sugar, salt and ground cinnamon. Add in diced butter and cut it in with a pastry cutter or fork until mixture resembles a course sandy meal.

Next add egg yolk and Marsala wine to the flour mixture. Stir until combined. Gently knead the dough by turning it into itself until it resembles one cohesive piece. Form into a flat disk, wrap with plastic wrap and refrigerate for 15 minutes. Preheat oil to 350 degrees.

Roll dough to 1/8 of an inch thickness. With a 3 1/2-inch cookie or biscuit cutter, cut out the pastries. Form the pastry circle around the cannoli tubes. Have a small dish of water to dip your fingertips in. Flaten the dough against the metal as shown in picture 2. Next take the other end and flatten it into the first to seal them together. Make sure that this is done correctly as it can open up during frying. Use the water with your fingertips and smooth out the seam.

Fry pastries in preheated oil for 4-6 minutes turning them during the cooking process. Line a plate with paper towel and allow them to cool and drain before sliding the tubes out. Allow pastries to completely cool before filling.

Make filing. Combine ricotta, confectioners' sugar, lemon zest, vanilla extract and chocolate shavings in a medium bowl. Mix until combined. Don't overmix.

Line a baking sheet or countertop with parchment paper. Fill a pipping bag with the filling and cut the end. Pipe the filling into the pastry tubes.

Sprinkle mini chocolate chips on the ends and top with powdered sugar. Enjoy!