Step 1

Combine both types of flour and half the vegetable shortening in a large bowl.

Step 2

Sprinkle a dash of cinnamon on top, then add vanilla extract, honey, sugar and salt.

Step 3

Combine ingredients thoroughly using a large spoon.

Step 4

In another bowl, separate the egg yolks and whites.

Step 5

Add the yolks, Marsala, white wine, and red wine vinegar into the mixture, and this time, combine using your hands.

Step 6

If it looks too dry, add a touch of red wine until it reaches an elastic consistency.

Step 7

Wrap the dough tightly in clear wrap and let it rest in the fridge for two hours.

Step 8

After it has rested, roll the dough out with a large rolling pin into a thin layer.

Step 9

Using an oval-shaped cookie cutter, cut the dough into pieces and place them in a row, gently stacking the edges on top of each other.

Step 10

Using a pastry brush, coat the cannoli with the egg whites.

Step 11

Wrap each piece of dough around individual cannoli tubes.

Step 12

Preheat a deep fryer with the cooking oil of your choice to 180°C/356°F.

Step 13

Fry each shell until it is brown and crispy.

Step 14

Combine ricotta cheese, sugar, and cinnamon in a medium mixing bowl until well blended.

Step 15

You can also mix through citrus peel or dark chocolate chips at this point.

Step 16

For a lighter, smoother filling, if you have a drum sieve, scrape the mixture through until it has gone all the way through. It’s not completely necessary but if you are using a thicker ricotta you might prefer the texture. Another option is to use a hand mixer on medium-high speed.

Step 17

Scoop the filling into a piping bag and store it in the fridge until you’re ready.

Step 18

Pipe the filling into the cannoli shell one side at a time, ensuring no gaps are in the middle.

Step 19

Dip the edges of the cannoli in the toppings of your choice.

Step 20

Dust with powdered sugar.