Tuesday, December 14, 2010

Anna Sultana's Kannoli tar-Rikotta - Fried Ricotta Tubes, Maltese Style

For Maltese desserts, Kannoli tar-Rikotta is one of our best.

High Holiday fare, absolutely!!

                        Kannoli tar-Rikotta

Makes 12 cornets

Place in a large bowl
200 g (6 1/2 oz)  flour
Rub in
2 teaspoons margarine
2 teaspoons lard
Mix in
2 teaspoons sugar
2 tablespoons red wine
125 ml (1/2 cup) water
Knead, adding enough water 
to form a smooth dough.
Roll out pastry thinly on a floured surface.
Using a round pastry cutter, cut pastry and place 
each circle over a cornet pastry tube.
In a deep fryer fry a few kannoli at a time, 
turning frequently so they'll brown evenly.
When ready, cool on paper towels to absorb excess fat.
In a bowl mash
350 g (11 oz) ricotta
Stir in
  50 g (2 oz) chocolate, chopped
100 g (4 oz) roasted almonds, chopped
100 g (4 oz) glace cherries, chopped
  50 g (2 oz)  icing sugar
1/4 teaspoon vanilla
Mix well
Just before serving fill each kannoli with the ricotta mixture.
Place on serving dish and sprinkle with 
icing sugar

Don't fill these too far in advance; the ricotta could make the 
cornets soft.

The filling would also be nice in cream puffs.

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