Cannoli with Ricotta

Ingredients

• Wheat Flour 10 oz
• Sugar 5 oz
• Ground Cinnamon 1 tablespoon
• Butter 5 oz
• Red Grape Juice 5 teaspoons
• Chicken Egg 2 pieces
• Egg white 1 piece
• Ricotta cheese 15 oz
• Vanilla extract 2 spoons
• Orange zest 1 tablespoon
• Ground dried cherries to taste
• Salt to taste
• Vegetable Oil to taste

Step-by-Step Guide

Step 1

In a large bowl, combine the flour, 50 grams of sugar, cinnamon, and salt. Add the chilled butter, cut into small cubes, and use your hands to mix the ingredients until crumbly. Incorporate the wine and eggs, and knead the dough. Transfer the dough to a floured surface and knead for six to eight minutes. Wrap in plastic wrap and refrigerate for one hour.

Step 2

Divide the dough into 4 parts and roll each one through a pasta machine until the thickness reaches 1 mm. Using a 10 cm diameter cutter, cut out circles of dough and transfer them to a baking sheet lined with parchment paper. Wrap each circle around metal cannoli tubes that are 2.5 cm in diameter and 10 cm long, secure the edges at the top, and brush with beaten egg white (separating the egg white from the yolk beforehand).

Step 3

Pour vegetable oil into a six-liter pot and heat it to 355°F. Carefully lower a few cannoli into the oil and fry until they develop a rich golden-brown color, about one to two minutes. Fry all the remaining cannoli in the same way, transferring them to a rack afterward. Remove the tubes from the cooled cannoli.

Step 4

Prepare the lemon zest. In a large bowl, mix the ricotta, the remaining sugar (150 g), vanilla, cinnamon, and zest until smooth and creamy. Fill a piping bag with the cream and use it to fill the tubes. Decorate the edges with halved cherries and candied orange peel.