Sicilian cannoli with ricotta filling (Cannoli Siciliani)
I am quite familiar with Sicily because I went there on my honeymoon travel and I have also had some conferences- it reminds me of a very mouthwatering sweet: Cannoli, a crispy shell stuffed with sheep ricotta cheese, sugar, and chocolate chips. Something you don't expect, full of tradition, it will taste local culture. If you go on holiday to that place, please try freshly made Cannoli, you will never be able to forget them!
Place the flour on a pastry board in the shape of a volcano. Put all the ingredients, except the butter, in the middle of the crater and start kneading vigorously;
When the dough is partially formed add the softened butter; knead until all the ingredients are well combined, wrap in cling film and set aside in the fridge to rest;
Roll the dough out onto a floured surface and bend it into three parts, and then roll it out again in a very thin sheet;
Make 10 cm circles and roll them around cannolo forms (tubes which give the cannoli their traditional shape): the sides should overlap. Brush the seams with lightly beaten egg to seal them;
Fry into boiling oil;
Slide the cannoli shell off the form and fry for little time again until evenly cooked;
Dried the shells on paper towel;
Mix the ricotta, 4 or 5 drops of orange flowers, the sugar, and the chocolate chips. Chill in the fridge for about 30 minutes;
Squeeze the filling into the shells with a pastry bag, and dust with powdered sugar.
You may replace the orange flower water with pinch of cinnamon, and some candied fruit, if you do not like chocolate chips.