Cannoli alla siciliana
Instructions
You put the flour on your cutting board and knead with the other ingredients of Peel for 1/2 hour.
He then throws the dough with a rolling pin until very thin pastry; You formettine oval cuts that chopped cane envelop; It fries with plenty of lard or oil.
It is convenient to anoint the barrels before use and paste the edges of dough formette with a little egg white.
After filling the cannoli with ricotta mixed with sugar, vanilla and brandy, cover the end with chocolate flakes.
Put finally with icing sugar.
Ingredients and dosing for 8 persons
- 250 g of flour
- 75 g of sugar
- 12 cl of wine
- 1 egg
- Little of lard
- For the filling:
- 800 g of ricotta
- 450 g of sugar
- Vanilla
- Cherry brandy
- Milk (if you must soften the dough)
- Flakes chocolate
- Icing sugar