Filled Italian Pastries

0
Average: 0 (0 votes)
(0 votes)
Filled Italian Pastries
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
12
For the dough
1 ½ cups all-purpose flour
2 ½ Tbsps butter (softened)
2 Tbsps sugar
¼ cup Marsala wine
1 egg (beaten)
Oil (for deep-frying)
For the filling
2 ⅔ cups Ricotta cheese
1 ¼ cups powdered sugar
vanilla extract
cup Raspberries
To decorate
powdered sugar
How healthy are the main ingredients?
Ricotta cheeseRaspberrysugaregg
Preparation

Kitchen utensils

1 Cutting board, 1 Bowl, 1 Hand mixer, 1 Large knife, 1 flache rechteckige Baking dish (20x30 cm), 1 Brush, 1 Plastic wrap, 1 Tablespoon, 1 Rubber spatula

Preparation steps

1.
Put the flour, butter and sugar in a mixing bowl and mix well. Gradually add the Marsala and mix to a dough. Form into a ball and wrap in cling film. Leave to rest for 1 hour.
2.
Roll out the dough very thinly on a lightly floured surface. Cut into 7.5cm|3" rounds and wrap around tubular cannoli moulds, sealing the edges with beaten egg.
3.
Heat the oil and cook the cannoli in batches for 4-5 minutes until golden. Drain on absorbent kitchen paper and leave to cool before gently removing the moulds.
4.
For the filling: press the ricotta through a sieve into a mixing bowl. Beat in the icing sugar, vanilla and raspberries. Spoon the filling into the cannoli and sift over a little icing sugar. Serve immediately.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks