Cannoli Shell

• Add the 2 cups all-purpose flour, 2 tablespoons light brown sugar, and 1/4 teaspoon salt to a large mixing bowl. Whisk to combine.
• Add the 3 tablespoons unsalted butter to flour mixture, work the butter in with your hands or a fork until it becomes crumbly.
• Add the ½ cup marsala wine and mix until well combined.
• Add 1 beaten egg and work in using your hands or the fork until a dough forms.
• Flatten the dough into a disc shape, wrap in plastic wrap and refrigerate for at least an hour.
• After the dough has rested, cut it into thirds and place on a floured work surface. Dust the rolling pin with flour and roll out each pience until very thin (under ¼ inch). As thin as you can make it.
• Flour a 4-inch biscuit or cookie cutter and cut out about 2 dozen circles.
• One at a time, wrap the dough circles around cannoli tubes.
• Seal the edges with the remaining beaten egg.
• In a heavy pot or dutch oven, heat vegetable oil to 365 degrees F (no more than 370 and no less than 360).
• Using tongs, place wrapped molds in oil and fry for 3 minutes or until golden brown. Only add a 3 to the pan at a time so the temperature of the oil doesn't drop.
• Move the shells while still in their molds to a paper towel-lined surface and allow them to cool. Repeat with remaining shells.
• While the shells are cooling, prepare the filling.
• When the shells are cool, remove molds by gently squeezing the molds and very gently twisting the shells until they slip off.
• Put the filling in a piping bag and fill shells.
• Sprinkle mini chocolate chips on top of the cannoli filling, then dust generously with powdered sugar.