Sicilian Cheese Filled Pastries Recipe
Sicilian Cheese Filled Pastries is an irresistible mouth-watering dessert. An easy to prepare pastry recipe, this Sicilian Cheese Filled Pastries is a dish that you would surely love to try.
Ingredients
| Pastry | ||
| Flour | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Soft butter | 2 Tablespoon | |
| Egg | 1 , beaten | |
| White wine | 10 Tablespoon | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| 5 inch long x 1 inch in diameter cannoli forms or pieces of dowel | ||
| Cream Filling | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Milk | 2 Cup (16 tbs), scalded | |
| 2 eggs, lightly beaten | ||
| Vanilla extract | 1/2 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Ricotta cheese | 1 pound | |
| Powdered sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup finely chopped candied fruit | ||
| Semi-sweet chocolate | 1 , grated | |
Directions
Prepare pastry.
Combine flour and salt in mixing bowl.
Make well in center; add sugar, butter, and egg.
Add wine; stir with fork until liquid is absorbed.
Turn onto floured board; knead until smooth.
Divide dough into 4 equal parts; roll on floured surface until 1/16 inch thick.
Cut into 3 1/2 inch squares; roll squares diagonally onto forms, overlapping corners.
Seal with a little water.
Heat 3/4 inch oil in heavy skillet to 375 °F; fry cannolis, 3 at a time, in hot oil.
When light golden, remove from oil; slip off of forms as soon as cool enough to handle.
Allow to cool completely.
Make filling.
Combine sugar, flour, and salt in top of double boiler.
Slowly stir in scalded milk; cook over boiling water until mixture thickens.
Combine 1 cup of mixture with eggs; beat well.
Pour mixture back into double boiler; cook, stirring, 3 minutes.
Cool; stir in flavoring. (Filling must be cold before adding ricotta.)
Beat ricotta and powdered sugar until ricotta is smooth.
Fold in custard, fruit and chocolate.
Fill cannoli with small spatula, carefully packing filling.
Refrigerate until serving time.
Combine flour and salt in mixing bowl.
Make well in center; add sugar, butter, and egg.
Add wine; stir with fork until liquid is absorbed.
Turn onto floured board; knead until smooth.
Divide dough into 4 equal parts; roll on floured surface until 1/16 inch thick.
Cut into 3 1/2 inch squares; roll squares diagonally onto forms, overlapping corners.
Seal with a little water.
Heat 3/4 inch oil in heavy skillet to 375 °F; fry cannolis, 3 at a time, in hot oil.
When light golden, remove from oil; slip off of forms as soon as cool enough to handle.
Allow to cool completely.
Make filling.
Combine sugar, flour, and salt in top of double boiler.
Slowly stir in scalded milk; cook over boiling water until mixture thickens.
Combine 1 cup of mixture with eggs; beat well.
Pour mixture back into double boiler; cook, stirring, 3 minutes.
Cool; stir in flavoring. (Filling must be cold before adding ricotta.)
Beat ricotta and powdered sugar until ricotta is smooth.
Fold in custard, fruit and chocolate.
Fill cannoli with small spatula, carefully packing filling.
Refrigerate until serving time.
Chef
