Sweet Rolls with Ricotta and Raspberries

Ingredients

• 3 tbsp softened butter
• 1 pinch salt
• 50 g sugar
• 40 ml dry white wine
• 1 egg
• 250 g flour
• 1 egg yolk
• Vegetable oil (for frying and brushing)
• 300 g raspberries
• 500 g Ricotta
• 1 tbsp orange blossom water
• 80 g sugar
• 2 tbsp vanilla sugar
• 200 ml whipping cream
• powdered sugar (for dusting)

Instructions

1. 1.

   Beat the butter with salt and sugar until fluffy. Stir in wine and egg, then knead in flour. Wrap dough in cling film and chill for at least 1 hour. Roll dough to about 2 mm thickness and cut squares of 8–10 cm using a cookie cutter. Brush cannoli tubes (about 14 cm long metal tubes with ~2 cm diameter) with oil and place diagonally in the center of a dough square. Brush the side corners with egg yolk, wrap dough around the tube, press the coated corners together. Fry the cannoli in hot oil in batches for 3–4 minutes until golden‑brown. Drain on kitchen paper, let cool slightly, then remove tubes and allow to cool.

2. 2.

   For the filling, puree the raspberries. Mix ricotta with orange blossom water, sugar, and vanilla sugar until smooth. Whip cream to stiff peaks and fold into the raspberry mixture. Fill a pastry bag and pipe into the cannoli. Dust with powdered sugar before serving.