Kannoli tal-Irkotta
Kannoli tal-Irkotta
For these kannoli you need metal tubes. These can be bought from those shops that sell cooking aids.
Ingredients
For the pastry
175g plain flour
25g margarine
red wine
water
For the filling
400g ricotta
75g chocolate chips
75g icing sugar
100g candied cherries
100g roasted almonds
oil for frying
Method
- In a large mixing bowl sift the flour and rub the margarine till the mixture resembles breadcrumbs.
- Add red wine and enough water to make a dough. Knead till the dough is smooth. Cover with stretch and seal and leave to rest.
- While the pastry is resting prepare the filling.
- Put the ricotta in a bowl and mash well. Add the chocolate chips, cherries and chopped roasted almonds. Mix well. Add sugar and continue mixing.
- Roll the pastry out thinly. Cut into rounds with a cutter and wrap each round over a tube.
- In a large saucepan heat some oil.
- Deep fry them in boiling oil until golden brown. Drain thoroughly from the oil and serve hot. Pay special attention when frying them, because boiling oil can be very dangerous.
- Put the cooked kannoli on kitchen paper so that all the oil will be absorbed.
- When cool fill them with the ricotta mixture. The kannoli should always be filled at the last possible moment.
- If you will be serving these kannoli for a special occasion; you can decorate each end with half of a candied cherry and dust them with icing sugar.