Authentic Italian Cannoli

• Produce

  • 24 Candied cherries

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Baking & Spices

  • 1 tsp Cinnamon, powder
  • 1 tbsp Cocoa powder, bitter
  • 75 g Dark chocolate drops
  • 250 g Flour
  • 30 g Icing sugar
  • 50 g Lard
  • 1 liter Lard
  • 1 Powdered sugar
  • 1 tbsp Salt
  • 300 g Sugar

• Oils & Vinegars

  • 30 ml White wine vinegar

• Drinks

  • 1 tsp Instant coffee

• Dairy

  • 750 g Ricotta

• Beer, Wine & Liquor

  • 30 ml Marsala

Found on blog.nonnabox.com

Ingredients

• 250 g flour
• 1 tbsp. bitter cocoa powder
• 30 g icing sugar
• 50 g lard (optional)
• 1 tbsp. salt
• 1 tsp. cinnamon powder
• 1 tsp. instant coffee
• 1 egg
• 30 ml white wine vinegar
• 30 ml Marsala
• 750 g ricotta
• 75 g dark chocolate drops
• 300 g sugar
• 24 Candied cherries
• Powdered sugar (as required)
• 1 egg white
• 1 l lard

Directions

• Before you begin to prepare the waffles (called scorcie), put the cheese to drain in a colander placed in a bowl, then store it in the fridge.
• Put in a large bowl the flour, salt, cinnamon, powdered coffee, cocoa and sift the icing sugar.
• Add the lard, egg, and then the vinegar mixed with marsala; the latter liquids should be added slowly, kneading the composition every time, as depending on how much the flour absorbs, you might not need to add the entire marsala and vinegar mix. Keep in mind that the dough should be soft and elastic, but firm.
• Knead the mixture for 5 minutes on a work surface, until it is elastic, smooth and homogeneous, then wrap it in plastic and leave it to rest for at least an hour in the refrigerator.
• Now to prepare the cream for the topping, you will need take the well-drained ricotta and place it inside a bowl where you add sugar.
• Gently stir the ingredients without applying too much pressure, then cover the bowl with plastic wrap and place in refrigerator for at least an hour.
• After the indicated time, take a very fine mesh sieve, place it on a bowl and with the help of a spatula, crush the ricotta and sugar down and press on it, so that what comes out through the sieve is a very fine cream.
• Once the composition has the right density, add the chocolate chips (or, if you prefer, candied pumpkin cubes). Mix and place the cream cheese in the refrigerator, inside a container with a lid.
• Take the dough for the waffles and place it on the table. Use a rolling pin to create a thin 1-2 mm pastry. Use round pastry rings to create at least 24 pieces.
• Stretch the 24 circles, then roll them around metal cylinders, brushing the ends with egg white before stacking them.
• Heat the lard (or oil) in a saucepan not too big, until you get to 170-180 °C (338-356 F) and then fry all the waffles. Place them afterwards on a couple of sheets of absorbent paper, to get rid of the extra oil, and let them cool completely before removing the metal cylinders.
• Once they cooled, fill the waffles with the ricotta cream that you will put in a piping bag, using a smooth and wide nozzle.
• Complete the process by cutting the candied cherry in two and place one half at each end. Instead of cherries, you can use orange peel or chopped pistachios.
• Top it with a generous sprinkling of powdered sugar and serve.