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Crisp fried shells filled with sweet ricotta cream — Sicily's signature traditional pastry.
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The signature pastry of Sicily: crisp fried tube shells filled with cream. Its roots are traced to sugar-craft techniques brought by the Arabs who once ruled the island, and it was originally made only during Carnival season before becoming a year-round treat found in pastry shops across Sicily. The shell is fried crisp with a splash of Marsala wine, while the sweet ricotta cream filling is always piped in just before serving — never in advance, since the shell turns soggy with time. That "fill it right before eating" rule is a point of pride for Sicilian pastry makers to this day.
Knead the flour with butter and Marsala wine into a smooth dough; rest 30 minutes.
Roll the dough thin, cut into rounds, wrap around tube molds, and seal the edges with beaten egg.
Deep-fry at 340°F (170°C) until golden; let cool, then slide off the molds.
Drain the ricotta well and beat with powdered sugar until smooth, folding in chocolate chips if using.
Just before serving, pipe the cream generously into both ends of the shells.
Sprinkle chopped pistachios at the cream-filled ends. Eat soon after filling to keep the shell crisp.