Chocolate Cannoli with Cashews

Chocolate Cannoli with Cashews

Serves: 12

Ingredients for Dough:

• 1 3/4 cups flour 
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3 tablespoons Marsala wine
• 1 each egg
• 1 tablespoon unsalted butter
• Olive oil for frying

Ingredients for Filling:

• 3/4 pound Ricotta cheese
• 1/4 pound mascarpone cheese
• 1/2 cup confectioner's sugar
• 1/4 teaspoon vanilla
• 3 tablespoons shaved Valhrona 71% Chocolate
• 1/2 teaspoon cinnamon
• 1 each egg
• 1/4 cup unsalted Cashews, chopped 

Directions:

1. In a mixing bowl, combine 1 cup of flour, sugar, salt and cinnamon. Attach a dough hook and blend the dry ingredients.
2. With the mixture running on low-medium add the wine, egg and softened butter. Mix 2-3 minutes, add the remaining flour a little at a time until the dough clings to the dough hook, and knead for 5 minutes.
3. Wrap the dough in plastic wrap and refrigerate for 2 hours. Place dough on a floured work surface and roll extremely thin. When the dough pulls back, give it time to relax. Cut 4 1/2 inch circles, (about the size of the mascarpone lid.) Roll the dough scraps out and continue to cut circles (at least 12).
4. After the circles are cut, roll again just before placing them on the cannoli tubes. This will give them an oval shape. Place the dough so that its longest dimension is the length of the metal tube; brush the tips of the dough with egg to seal after wrapping them to the tube. Frying in an (electric fryer) the dough will them turn golden brown but will depend on the thickness of the dough, a very thin one will fry in 2 minutes, turn during frying. Remove with tongs, and cool before filling.
5. Cream the two cheeses together until smooth add sugar, vanilla, chocolate, and cinnamon. Refrigerate until ready to fill shells.
6. With a pastry bag, pipe the filling into the shell dip the ends into the cashews and eat.