In a mixing bowl, combine all-purpose flour, light brown sugar, and salt. Incorporate the cold, cubed butter until the mixture resembles coarse crumbs.

Pour in the Marsala wine and one beaten egg. Stir until a cohesive dough forms.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least one hour.

On a floured surface, roll out a portion of the chilled dough to about 1/4-inch thickness.

Use a 4-inch round cutter to cut out circles from the dough. Wrap each circle around a cannoli tube and seal with a little egg wash.

In a large pot, heat vegetable oil to 365°F.

Carefully fry the molds in the hot oil for about 3 minutes, turning them as needed for even browning.

Once golden, remove them and let them cool on paper towels.

Once cooled for a moment, gently twist and remove the molds from the shells.

Allow the shells to cool fully before filling them with your favorite creamy delights.

Optional: Dust with powdered sugar for an elegant touch before serving.