This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.

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Cooking together is twice the fun so from the kitchens of  artemisziebenwolf and made by  endellion comes this amazing delightful dessert canoli

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This is an excellent recipe by  endellion she cooked every part of this, I just wrote down the recipe and the directions. :D
(And it's my kitchen lolz)
But 100% of the credit goes to  endellion
She just doesn't have the computer to post it. :P

Shells:
2 cups all-purpose flour (sifted)
1 tablespoon of sugar
1/8 teaspoon salt
1 1/2 tablespoons butter, softened
1 egg yolks
1/2 cup white wine
2 cups of canola oil, for frying

Filling:

2 cups whole milk ricotta cheese
3/4 cup confectioner's sugar (powdered sugar)
1 1/2 teaspoon of honey
1/2 tablespoon vanilla extract
1/4 cup finely chopped maraschino cherries
1/8 cup mini chocolate chips (Dark or semisweet)
1/2 cup heavy whipping cream. (optional)

Utensils:
Paring knife.
cookie sheets
paper towels
Two medium sized mixing bowls
Medium sauce pan
Hand pastry mixer (The thing that's usually has a wooden or metal handle, and has 3 bent, thick gauge metal wires. Looks kinda like a football mask.) and/or fork.
Liquid and solid measures
Teaspoon and tablespoon measures
Paring knife (optional)
Biscuit or round cookie cutter about 2-3 inches in diameter.
Metal canoli rod OR wooden dowel rod OR bamboo skewers
(What we did is we bound a small bunch of bamboo skewers tightly with two rubber bands. One at the end that you hold, the other toward the middle.)
Rolling pin
Piping bag or plastic bag.
Large icing tip (optional)

Directions
In a medium saucepan, put 2 cups of canola oil and bring to a decent boil.

While you wait for oil to get hot enough make shell dough:

Mix flour, sugar, and salt in a bowl in a medium mixing bowl.
Use a fork or pastry cutter to mix in butter until dough is slightly clumpy.
Add in egg yolk, stir with a fork.
Stir in the wine ONE TABLESPOON AT A TIME. Stirr it with your fork until the dough clings together.
Ball up the dough, and let stand for 30 minutes. (Do not refrigerate.)

While the dough is sitting, make the filling:
Drain 2 cups of ricotta cheese with cheese cloth by wrapping cheese in the cloth and squeezing lightly until cheese curds begin to come out of the cloth.
Then in another mixing bowl (a small to medium one) combine the cheese, confectioner's sugar, 1 1/2 teaspoons of honey, and vanilla extract until well combined.
Squeeze cherries with paper towel to remove the juices.
Stir in cherries and chocolate chips into the ricotta.
(TIP: If you want to use a lighter filling, whip 1/2 cup of heavy whipping cream until it forms stiff peaks, and folding it into the ricotta along with chocolate chips and cherries. DO NOT OVERMIX.)
Chill the filling for about 30 minutes.

Now your dough is ready to cut and the oil should be hot enough to fry.
(TIP: check oil readiness by gently dropping in a small piece of dough. You'll know when it's ready.)
Line a cookie sheet with a paper towel
Lightly dust your workspace with flour.
Lightly dust rolling pin with flour.
Roll the dough out until it is paper thin.
Using a round biscuit cutter (or cookie cutter about 2 to 3 inches in diameter) cut circles out of the dough. Assure it is cut by giving a small twist (or using a paring knife to cut the perferations.)
This should make 12-15 canoli.
(TIP: To better regulate dough size if you are unsure it will roll around, roll the dough out to where it's slightly thicker than paper thin, cut out the circle, and roll it out a little. It takes a little working with, but it works.)

Roll each circle of dough around the metal tube/dowel rod/bamboo skewer rod.
(TIP: When we used the improvised bamboo skewer rod, to keep the rolled dough from coming open, we used a single skewer to hold the seem in place. It will bind when it is fried. Cold water did not keep the seam closed. This process is shown in picture)
Keep in the fry for a minute or so or until a golden brown.
Use the single skewer to slip off the fried rolled dough
(TIP: Put a paper towel on top of the rolled dough to absorb any excess oil.)
Do this one or two at a time until you are out of discs.
Let them cool for 5 minutes.

Now they are ready to fill!
Fill your piping bag (or a plastic bag with a corner cut off) and a wide icing tip (optional).
(TIP: Before cutting off any tips or corners, squeeze ALL of the air out of the bag so there are no air bubbles, and the bag won't "poot" and make a mess.)
Fill with a generous portion of cherry chocolate chip filling.
Top with confectioner's sugar, or whipped cream and/or chocolate shavings. (optional)

Serve and enjoy!

100% of the recipe and effort credit goes to
Transcription of the recipe by me.
Collage and pictures by me.

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Allergy warning – recipe contains dairy & egg products