Servings:
12
INGREDIENTS
- - 140 g of wheat flour type 00
- - 60 g of butter
- - 20 g of sugar
- - 2 tablespoons dry white wine
- - salt
- For the filling
- - 300 g of cottage cheese
- - 60 g of powdered sugar
- - 40 g of candied orange peel
- - 40 g of dark chocolate
- - 2 tablespoons orange flower water
INSTRUCTIONS
- Mix in a bowl the flour, half of the softened butter, sugar and a pinch of salt. Still stirring, gradually add the wine or marsala until the mixture is smooth and consistent. Knead for 5 minutes by hands, folding it several times in order to make it elastic. Form a ball, sprinkle with flour, wrap in plastic wrap and let rest for an hour.
- Spread the dough to a thickness of 4-5 mm, then cut 12 squares approximately 9 cm a side. Brush the inside of the squares with a little of the remaining melted butter and roll them in a diagonal direction on the appropriate cannoli molds, overlapping the ends and pressing well to seal. Then brush the exterior with the rest of the butter.
- Arrange the cannoli in a baking sheet covered with waxed paper and bake at 160 degrees C for 15 minutes and then at 180 degrees C for another 5 minutes (but controlled because cooking times may vary).
- Prepare the filling by mixing the ricotta with 40 g sifted icing sugar, zest of orange, chocolate and orange flowered water.
Stuff the cannoli just before serving using a spoon or a pastry bag. Sprinkle with the remaining icing sugar with the aid of a strainer. For a richer effect, garnish with chocolate and other candy.
