CANNOLI RICEPE
INGREDIANTS ;
FOR THE PASTRY:
2 cups(250g) all-purpose flour
2 tablespoons(25g) sugar,
1/4 teaspoon(1.25 g) salt,
3 tablespoons(45g) unsalted butter,melted.
2 large egg yoiks,
1/4 cup(60ml) marsala wine or white wine ,
2 table spoons (30ml) white vinegar,
vegetable oil,for frying.
FOR FILLING;
15oz(425g) whole -milk ricotta cheese,
1/2 cup(100g) suger,
2 tablespoons(30g) all-purpose flour,
1/2 teaspoons(2.5g) vanilla extract,
2 oz(57g) bittersweet chocolate,choped,
1/4 cup(30g) mini chocalate chips,
2 tablespoons(20g)cadied orange peel, choped(optional)
INSTRUCTION;
TO MAKE PASTRY- in a large bowl, whisk together the flour,sugar, and salt,make a well in the center of the flour mixture and add the melted butter,egg yolks,wine and vineger.using a fork, gradually incorporate the dry ingredients into the wet untila softdough forms,
On a lightly floured surface, knead the dough until smooth, about 3-5 minutes. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.To make the Filling: In a large bowl, whisk together the ricotta, sugar, flour, and vanilla extract until smooth. Fold in the chopped chocolate, chocolate chips, and candied orange peel, if using.To assemble the Cannoli: Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to 1/8-inch (3mm) thickness. Using a 3-inch (7.5cm) round cookie cutter or the rim of a glass, cut out circles of dough. Wrap each circle around a lightly oiled cannoli tube, pressing the edges together to seal. Repeat with the remaining dough and tubes.In a large, heavy-bottomed pot, heat 2-3 inches (5-7.5cm) of oil to 375°F (190°C). Fry the cannoli, 2-3 at a time, until golden brown, about 2-3 minutes. Using tongs, transfer the fried cannoli to a paper towel-lined plate to drain.Let the cannoli cool completely, then carefully remove the tubes. Fill a pastry bag fitted with a large star tip with the ricotta filling. Pipe the filling into each end of the cannoli, then sprinkle with powdered sugar, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
ENJOY
