Cornets Filled with ricotta Recipe
Ingredients
| Flour | 200 Gram | |
| Sugar | 2 Teaspoon | |
| Margarine | 2 Teaspoon | |
| Lard | 2 Teaspoon | |
| Red wine | 2 Tablespoon | |
| Cold water | 125 Milliliter | |
| Ricotta | 350 Gram (For the filling:) | |
| Chocolate | 50 Gram (For the filling:) | |
| Almonds | 100 Gram, roasted (For the filling:) | |
| Cherries | 100 Gram (For the filling:) | |
| Icing Sugar | 50 Gram (For the filling:) | |
| Drop of vanilla essence | ||
Directions
MAKING
1. In a bowl place flour, rub in the fats and mix in sugar.
2. Then add the wine and the water to form dough and roll out pastry thinly on a floured surface.
3. With a round pastry cutter, cut out the rolled pastry and over a horned or cornet pastry tube place each circle.
4. In a deep fryer fry few kannoli at a time, turning frequently to ensure that they are evenly browned.
5. Let it cool by placing on kitchen paper so as to absorb fat.
6. In a bowl mash the ricotta, stir in chopped chocolate, almonds and cherries and mix in the icing sugar and vanilla essence well.
7. Fill each Kannol with the ricotta mixture and place on serving dish.
SERVING
8. Sprinkle with icing sugar and serve.
TIP
Fill each kannol just before serving as, if filled too early the ricotta mixture will make the cornets soft.
1. In a bowl place flour, rub in the fats and mix in sugar.
2. Then add the wine and the water to form dough and roll out pastry thinly on a floured surface.
3. With a round pastry cutter, cut out the rolled pastry and over a horned or cornet pastry tube place each circle.
4. In a deep fryer fry few kannoli at a time, turning frequently to ensure that they are evenly browned.
5. Let it cool by placing on kitchen paper so as to absorb fat.
6. In a bowl mash the ricotta, stir in chopped chocolate, almonds and cherries and mix in the icing sugar and vanilla essence well.
7. Fill each Kannol with the ricotta mixture and place on serving dish.
SERVING
8. Sprinkle with icing sugar and serve.
TIP
Fill each kannol just before serving as, if filled too early the ricotta mixture will make the cornets soft.
Chef
