Cannoli Shells

• To a food processor add flour, sugar and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren't clumps of butter.
• Add in marsala wine and egg yolk. Pulse to mix well. (Add additional wine by the teaspoon to bring dough together if too dry). Shape the dough into a ball and let sit for 15 minutes in a covered bowl.
• Using a rolling pin, roll out the dough into a very thin layer (about the thickness of a coin) dust with flour as needed to prevent sticking. Then cut into circles using a 3 to 4 inch cookie cutter.
• Cut a sheet of foil wrap into squares, then roll them into cigar shapes. Spray them with nonstick spray. then wrap individual dough circles around each one, while brushing the ends lightly with egg white and press the edges together to seal.
  
• If baking: Preheat the oven to 375 degrees. Place the cannoli shells on a parchment paper lined baking sheet and cook in the oven rotating occasionally until the shells are crisp. Once cooled, gently remove the foil mold from the shell.

  If frying: Heat a large pot with 1 1/2-inches vegetable oil to 325 degrees. Working in batches, carefully immerse the shells in oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn't get too hot and burn shells). Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Once cooled, gently remove the foil mold from the shell.
  
• In a mixing bowl fold and stir together strained ricotta, powdered sugar, vanilla, chocolate chips, and cinnamon. Transfer into a piping bag or zip lock bag (with the corner cut off). Pipe filling into cooled cannoli shells.
• Dust with powdered sugar to garnish.