Crispy Cannoli

Make the Dough:
In a large bowl, combine flour, sugar, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the egg and Marsala wine, mixing until the dough forms.

Knead the dough on a lightly floured surface until smooth, about 5 minutes.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Prepare the Filling:
In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract.
Fold in the mini chocolate chips and candied citrus peel, if using.
Cover and refrigerate until ready to use.
Shape and Fry the Cannoli Shells:
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Roll out the dough on a floured surface to about 1/8-inch thickness.