Sicilian cannoli with ricotta filling: you won't be able to resist!

This recipe for a crispy wafer filled with sweet cream is a full of flavor and embodies the essence of Sicily!INGREDIENTS

 130 g (4.5 oz) flour;

 10 g (0.3 oz) sugar;

 15 g (0.5 oz) butter, melted;

 1 tsp cocoa powder;

 A pinch of salt;

 ½ egg, whisked;

 1 tsp white vinegar;

 2 tbsp marsala;

 250 g (8.8 oz) ricotta;

 35 g (1.2 oz) sugar;

 ½ cup chopped dark chocolate;

 Candied orange, powdered sugar for serving.

 

METHOD



 Whisk dry ingredients: flour, cocoa powder, salt and sugar together. Add melted butter, egg, vinegar and wine.

 Knead the dough until smooth, cover in plastic and set aside for at least 30 minutes.

 Roll out the dough and fold it 2 times. Repeat for 3 more times, cut in half and roll each half into a thin ribbon around 10 cm (4-inches) wide. Cut the ribbon into 10x10 cm squares.

 Wrap each square around cannoli tube and secure two edges with beaten egg.

 Fry cannoli for around 10 minutes (low temperature) until crispy. Transfer onto paper towels.

 Make cannoli filling by combining ricotta cheese, chocolate and sugar.

 Fill each cannolo with cream and serve decorated with candied oranges and dusted with powdered sugar.

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