Sicilian cannoli with ricotta
A killer Sicilian dessert - crispy tubes with delicate cream and candied fruits - the legendary cannoli.
Sicilian cannoli with ricotta
A killer Sicilian dessert - crispy tubes with delicate cream and candied fruits - the legendary cannoli.
Ingredients
| sugar 25 g |
| butter (softened) 25 g |
| egg 1 pc |
| wheat flour 150 g |
| salt 1 pinch |
| white dry wine 40 ml |
| vanilla sugar 10 g |
| vegetable oil (for frying) |
| FOR THE CREAM: |
| ricotta cheese (or mascarpone/children's cottage cheese/curd/cream cheese) 400 g |
| candied fruit 50 g |
| grated chocolate 50 g |
| sugar and vanilla sugar to taste |
Instructions
Step 1
Rub sugar and butter together, add wine, egg, vanilla sugar, salt and flour. Knead the dough. Then wrap it in clingfilm and leave it in the fridge for 2 hours.
Step 2
After this time, dust the table with flour and roll out the dough to a thickness of 2 millimeters. Cut out circles with a diameter of 10-11 centimeters, shape them into ovals, moisten the edges with water and roll them onto metal cannoli molds.
Step 3
Then deep-fry until browned, let them cool completely and remove from the metal molds.
Step 4
Prepare the cream. Combine the vanilla sugar, candied fruit, chocolate and ricotta. Transfer the cream into a pastry bag and fill the cannoli with it. Enjoy.
