Ingredients cannoli dough for about 60 children:
- 275 gr flour 00
- marsala soleras
50 gr - 75 gr
Sicilian red wine - 1 heaping tablespoon unsweetened cocoa powder
- Pinch of cinnamon
powder - 20 g sugar
- 1 teaspoon of salt
- 40 grams of melted lard
- 1 coffee
very small - 1 tablespoon lemon juice
- Oil or lard for frying
Ingredients Filling:
- 700 g ricotta
- 250 gr icing sugar
- 4 tablespoons of grated dark chocolate or
candies to taste - pinch of cinnamon
- A pinch of salt
- toasted and chopped pistachios
Procedure: dissolve sugar and salt with the Marsala wine and add the lemon juice and coffee and stir. Sift flour with cocoa powder and cinnamon, add the melted butter el'intruglio liquid and sugar and stir. Knead on a work surface for about 10 minutes adding a little ' of flour, you get a sticky dough.
Wrap the dough with plastic wrap and let rest in refrigerator for at least 1 hour.
Roll the dough to thin sheet with the machine or by hand (third to last or penultimate hole machine), produced discs by about 7 cm in diameter. Lightly three cm of the edge of the disk, wrap it around straws tin from 1 to 1.4 cm in diameter and close the point that you have moistened. Fry in abundant oil or lard to 180 degrees until they take color, drain on paper towels cannoli removing them from the stems; continue the process until the dough to finish.
Once cool you can save cannoli in a dry place for about 7-10 days.
Prepare the filling by mixing the ricotta and sugar and store the mixture in in the fridge for about an hour. Shoot the mixture and mix vigorously with a whisk until it is smooth, gently add cinnamon and dark chocolate (or candy), put the mixture into a piping bag and keep refrigerated until use.
Fill mini cannoli with the stuffing, Pucci ends in chopped pistachios and serve.
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