Sicilian Cannoli with Bittersweet Chocolate Filling

• 2 1/2 cups flour, plus more for rolling
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 pound (1 stick) vegetable shortening
• 1 egg, lightly beaten
• 1/4 cup marsala
• 1/4 cup apple cider vinegar
• Beaten egg white, as needed, optional
• Vegetable oil, for frying
• 1 pint ricotta cheese
• 2 ounces bittersweet chocolate, grated (about 1/4 cup)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 tablespoon finely chopped candied orange peel
• Cannoli Shells
• 1/4 cup chopped pistachios

1. Sift the flour, sugar, salt, and cinnamon together and place in the bowl of an electric mixer fitted with the paddle attachment.
2. At a low speed, mix in the shortening, egg, marsala, and vinegar until just blendeddo not overmix.
3. The dough should be moist but not too wet (if it is too wet, mix in a bit more flour).
4. Divide the dough into two equal portions, wrap in plastic, and chill in the refrigerator about 20 minutes.
5. Take the dough portions out one at a time and roll out on a lightly floured surface until very thin.
6. Cut into ovals approximately 3 inches by 4 1/2 inches.
7. (I usually make a template out of cardboard or even parchment paper, but I have also done it freehand.)
8. Place a cannoli form lengthwise on each oval and wrap the dough around the form, overlapping the long edges and pressing to seal.
9. You may want to brush the seam with a little beaten egg white to ensure that it does not come unstuck.
10. Pour 1 1/2 inches of vegetable oil into a skillet or pan deep and wide enough to hold 4 cannoli at once.
11. Heat the oil to 350F.
12. Place the shells in the oil and fry, turning once, until deep golden brown, about 4 minutes.
13. The shells should blister a little bit.
14. Remove them from the oil, drain on paper towels, and when just cool enough to handle, remove them from the forms.
15. Cool completely on wire racks before filling.
16. Using a rubber spatula, combine the ricotta, chocolate, brown sugar, cinnamon, vanilla, and candied orange peel in a medium bowl.
17. Cover and refrigerate for at least 1/2 hour.
18. Scrape the mixture into a pastry bag with a 1/2-inch plain tip and pipe into the cooled cannoli shells.
19. Dip the ends in chopped pistachios.
20. Serve immediately or refrigerate until ready to serve.

flour, sugar, salt, ground cinnamon, vegetable shortening, egg, marsala, apple cider vinegar, egg white, vegetable oil, ricotta cheese, bittersweet chocolate, brown sugar, ground cinnamon, vanilla, candied orange, cannoli shells, pistachios

Taken from www.epicurious.com/recipes/food/views/sicilian-cannoli-with-bittersweet-chocolate-filling-383575 (may not work)