Homemade Cannoli(writing sample)

For the Shells

2 1/2 cups all-purpose flour
1 1/2 eggs plus 2 yolks
1/4 cup butter, melted
1/2 cup Marsala wine
1 egg white, beaten
Vegetable oil, for frying

Filling

16 oz. whole milk ricotta cheese, drained
6 tablespoons superfine sugar
2 tablespoons candied orange rind, chopped
Juice of 1/4 lemon
1/8 teaspoon ground cinnamon
1/2 vanilla bean, scraped
1/4 cup chopped pistachios

Cannoli Shells

Place the flour on a work surface and make a well. Place eggs, yolks, butter, Marsala wine in the well and combine them with a fork. Gradually incorporate the flour, little by little. Knead the dough until smooth, about 10 minutes. Let rest, covered with a damp cloth, about 30 minutes in the refrigerator. Roll the dough very thin and cut into 4-inch squares with a pizza cutter. Grease 3/4-inch cannoli tubes and roll the dough around them, sealing the overlap with beaten egg white. Deep-fry them at 335 degrees F  until golden brown. Cool and carefully slide them off the tubes

Filling

Drain the ricotta cheese overnight in a cheesecloth-lined colander in the refrigerator. The next day, place ricotta, sugar, orange rind, lemon juice, cinnamon, and vanilla scrapings in the food processor and blend until very smooth. Just before serving, pipe the filling into each shell with a pastry bag and large plain tip. Dip the ends in chopped pistachios if you like.