Sweet Ricotta Cannelloni

Ingredients

• 150 g flour
• 2 tbsp sugar
• 1 pinch instant coffee powder
• 0.5 tbsp cocoa powder
• 1 tbsp Marsala
• 3 tbsp white wine
• 1 Egg white
• 1 pinch salt
• 3 tbsp softened butter
• oil
• 750 ml sunflower oil
• 100 g dark chocolate
• 75 g candied orange peel
• 50 g pistachio kernels
• 500 g Ricotta
• 200 g sugar
• 2 tbsp orange blossom water
• 20 cocktail cherries
• powdered sugar

Instructions

1. 1.

   In a large bowl knead the dough with flour, sugar, coffee powder, cocoa, Marsala, white wine, egg white, salt and butter. Knead well on a wooden board and let rest for about 30 minutes.

2. 2.

   Roll the dough to about 2 mm thickness and cut squares of roughly 8 cm using a pastry cutter. Brush metal cannoli tubes (about 10 cm long, 2 cm diameter) with oil and place diagonally in the center of a dough square. Brush the side edges with water, wrap the dough around the tube, and press the coated edges together.

3. 3.

   Heat sunflower oil in a deep fryer. Fry the cannoli portions at medium heat for about 4 minutes until pale yellow. Let them cool slightly, then remove the tubes. For the filling grate the chocolate finely. Chop pistachios and candied orange peel very finely. Mix chocolate, orange peel, pistachios, ricotta, sugar and orange blossom water together. Fill a freezer bag, cut an edge and pipe the mixture into the cannoli. Garnish with cocktail cherries, dust with powdered sugar and serve.