Makes 10
For the shells:
1 3/4 cups flour
1 tablespoon sugar
Pinch of salt
2 tablespoons of butter, melted
3/4 cup Marsala wine
Egg white
2 quarts vegetable oil for frying
For the filling:
1/2 cup of sugar
1 teaspoon of vanilla
1 (15 ounce) mascarpone cheese
Powdered sugar
In a large mixing bowl combine the flour, sugar and salt. Add the melted butter and marsala wine and mix until a dough forms. Turn out onto a lightly floured surface and knead for about 5 minutes. Roll out the dough until about ΒΌ-inch thick. Using a cookie cutter or the rim of a glass, cut dough into 4-inch rounds, and continue to roll the dough to 1/8-inch thick.
Wrap each circle tightly around a cannoli tube. Seal with egg white. Heat the vegetable oil in a deep 3 1/2 quart pot to 350 degrees F. Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form.
In a large mixing bowl whip the sugar, vanilla and mascarpone together until smooth. Spoon filling into a pastry bag with a large round tip. Pipe the cream into the pastry shells, dust with powdered sugar and serve immediately.
