Step 1: Prepare the Cannoli Shell Dough

In a large bowl, combine the 2 cups of flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Add the 2 tablespoons of butter and use your fingers to rub it into the dry ingredients until it resembles coarse crumbs.

In a separate small bowl, whisk together 1 egg and 1/2 cup of Marsala wine (or white wine). Gradually add the wet mixture to the dry ingredients, stirring until the dough begins to come together. If the dough is too dry, add a little more wine, one tablespoon at a time.

Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to an hour.

Step 2: Shape and Fry the Cones

Once the dough has rested, roll it out on a lightly floured surface until it is thin (about 1/8 inch thick). Using a pastry cutter, cut the dough into circles about 4-5 inches in diameter.

To shape the cones, take metal or wooden cone molds (available at most baking supply stores), and wrap each dough circle around the mold, overlapping slightly to seal the edge. Be sure to press gently to secure the seam so they don’t open while frying.

Heat the oil in a deep pan to about 350°F (175°C). Fry the cones in batches, turning them occasionally, until they are golden brown and crispy, about 3-4 minutes. Carefully remove the cones from the oil and drain on paper towels. Allow them to cool slightly before removing them from the molds.

Step 3: Prepare the Ricotta Filling

While the shells are cooling, prepare the filling. In a medium bowl, combine the 16 oz of ricotta cheese, 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and (if using) 1/2 teaspoon of cinnamon and the zest of an orange or lemon. Mix until smooth and creamy. Taste the mixture, and if you prefer a sweeter filling, add more powdered sugar to your liking.

For the best texture, chill the ricotta filling for about 30 minutes before using.

Step 4: Fill the Cannoli Cones

Once the pastry cones are completely cooled, fill them generously with the ricotta mixture. The easiest way to do this is by using a pastry bag fitted with a round tip or simply snipping off the corner of a plastic bag for a makeshift piping tool. Pipe the ricotta filling into the cones, filling them to the top.

Step 5: Garnish and Serve

To finish, garnish the tops of the filled cannoli cones with candied cherries and sprinkle crushed pistachios over the ricotta. The candied cherries provide a sweet, vibrant pop of flavor, while the pistachios add a delightful crunch.

For an extra touch of indulgence, you can drizzle the cones with melted white chocolate or dust them lightly with powdered sugar.

Step 6: Enjoy!

Serve the cannoli cones immediately for the best texture, as the crispy shell can soften if left too long with the filling. They’re perfect for a special occasion, family gathering, or just to enjoy as a sweet snack any time of day.