Cannoli

Ingredients for 4 servings:

• 3 tbsp lemon juice
• 3 tbsp water
• 1 egg(s)
• 250 g flour
• 1 tbsp sugar
• 1 tsp gingerbread spice
• 1 pinch of salt
• 30 g butter, soft
• Oil, sunflower oil for frying
• 1 egg white, lightly whisked
• powdered sugar
• 750 g ricotta, drained
• 4 tbsp powdered sugar
• 5 drops butter-vanilla flavoring
• 1 orange(s), grated peel
• 4 tbsp fruits, chopped candied
• 50 g chocolate, grated
• 1 pinch(s) cinnamon, ground
• 2 tbsp Marsala or orange juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix the lemon juice, water, and egg. Mix the flour, sugar, spices, and salt in a food processor (on high). Add the butter and pour in the egg mixture until a smooth dough forms. Knead the dough on a floured surface. Wrap in a cloth and chill for 1 hour. Meanwhile, for the filling, mix the ricotta in a bowl until soft. Sift in the powdered sugar and stir in the remaining ingredients. Cover and chill. Roll out the dough on a floured surface to a thickness of 2 mm and cut out 9 cm x 7.5 cm pieces. Roll out the scraps again and cut out more pieces. Fill a frying pan with 5 cm of oil and heat to 190°C. Roll the dough pieces onto greased cannoli molds, overlapping the ends. Bake 2 or 3 cannoli at a time until golden brown. Remove the cannoli from the oil with a slotted spoon and drain on kitchen paper. Let cool and carefully remove from the molds. Process the entire dough in this way. The cannoli will keep unfilled in an airtight container for up to 2 days. Inject the filling 30 minutes before serving, otherwise the dough will become too soft. Dust with powdered sugar and serve.