Cannolo Siciliano
Pastry Line
Torte e Dolci Fritti
W270 - W300 | High quality "00" type soft wheat flour, recommended for the preparation of shortcrust pastry, donut, tea pastry and breakfast pastry, sponge cake, cream puffs, fried and savoury desserts such as Chiacchiere, fried dumplings or fried cake.
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Ingredients (dough)
- 1000 g Cakes and Fried Pastries Flour
- 100 g Sugar
- 200 g Butter
- 250 g Red wine
- 100 g Whole eggs
- 1 pz Lemon juice
- 0.5 g Cinnamon
- Vanilla
- 18 g Salt
Ingredients (filling)
- 1000 g Sheep ricotta
- 300 g Sugar
- 200 g Candied fruits
- 100 g Chocolate chips
Directions
- Mix the sugar, eggs, and wine. Add the melted butter, flour, and flavorings.
- Knead until you obtain a firm and smooth dough.
- Roll out 3 or 4 times, then let rest for about an hour.
- Shape and fry.
- For the filling: pass the ricotta and sugar through a sieve and mix everything together.
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