Kannoli Tal-Irkotta

Thermomix® time: 2.30 min
Total time: 40 min

Ingredients for the dough 

  • 550 g sifted all-purpose flour cannolis
  • 25 g sugar
  • ¼ tsp salt
  • Butter softened
  • 2 eggs yolks
  • 165 g white wine
  • Oil for fry

Ingredients for the filling

  • 250 g sugar
  • 100 g chocolate, diced
  • 800 g ricotta cheese
  • Pinch of cinnamon
  • 80 g candied pumpkin
  • Candied orange peel to taste

Preparation of the dough 

  1. Place flour, sugar, salt, butter and egg yolks into mixing bowl and whisk 10 sec/ speed 6. Scrape down the sides of mixing bowl with the aid of spatula.
  2. Set 20 sec/ speed 6 and slowly introduce wine.
  3. Knead 1 min/ mode dough.
  4. Remove and let it stand for one hour.
  5. Stretch dough until it has about 2 mm thickness.
  6. Cut circles with the aid of a bowl or glass.
  7. Roll dough in order to form a tube, overlapping one end over the other. If necessary wet the dough and press with aid of a fork so it won’t open.
  8. Fry in oil, turning the tubes so you can fry both sides. Let them cool on a sheet of absorbent paper.

Preparation of the filling 

  1. Pulverise sugar 20 sec/ speed 10. Set aside.
  2. Chop chocolate 8 sec/ speed 5. Set aside.
  3. Within the clean mixing bowl place ricotta, pulverised sugar and cinnamon and mix 20 sec/ speed 6.
  4. Add chocolate and pumpkin and set 6 sec/ reverse position/ speed 4.
  5. Fulfil the cannoli and sprinkle with candied orange peel. Keep in the cold.
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