Description
This is a very delicious Italian dessert. Rolls of crispy dough, filled with a delicate cream of ricotta with the addition of candied lemon peel, chocolate. Dessert with centuries of history. It was prepared once for the Carnival on the island of Sicily. And not only in Sicily but throughout Italy it is possible to meet this crunchy treat.
Ingredients
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Flour
155 g
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Cocoa powder
2 tsp
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Sugar
1 Tbsp
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Instant coffee
1 tsp
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Butter
30 g
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Dry white wine
3 Tbsp
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Egg white
1 piece
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Ricotta
300 g
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Powdered sugar
130 g
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Vanilla
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Lemon peel
1 tsp
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Vegetable oil
500 ml
Cooking
Mix the flour, sugar, cocoa, coffee.
Add the butter, cut into cubes, and RUB with your fingers to a state of fine crumbs.
Add the wine (Apple juice can) and knead very stiff dough. Put in the fridge for 30 minutes minimum.
To get the dough out of the freezer. Out thinly, trim to even the sides and cut into even squares with a side of 7-8 cm.
Lubricate the metal tubes of vegetable oil and wrap them overlap test. Edge lubricate protein and press firmly.
Heat the oil for deep frying to 180 degrees. and fry our rolls for 25-30 seconds.
Cannoli ready to put on a paper towel. Leave until cool, then carefully remove the tube.
Prepare the filling: stir the ricotta with the icing, add the vanilla and lemon zest.
To shift the cream in a pastry bag and fill the cannoli. Sprinkle with powdered sugar.
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