Cartocci Siciliani with Ricotta Cream and Custard Cream.
For 1 Batch(es)
For the Cartocci:
- 1 pound 00 flour, if unavailable use All Purpose Flour
- 1 large egg
- 2 ounces butter
- 2 ounces granulated sugar
- 1 lemon, zest only
- 1 bag of dry yeast
- lukewarm milk, as much as needed
- vegetable oil for deep frying
- Custard Cream (SeeLink Below)
- Ricotta Cream (See Link Below)
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- In a stand mixer, mix the flour, butter, sugar and lemon zest. Let everything mix well. You want the butter to be fully absorbed by the flour.
- Add the yeast and mix.
- Add the egg and mix.
- Add enough milk to give you a dough that can be rolled. Not too soft, but not too hard either.
- Cover the dough and let it rise for 1 1/2 hours in a warm part of the house.
- Take a ball of dough and roll it flat with a rolling pin. Cut the dough into strips of about 1" wide, 1/4" thick and about 8" long.
- Wrap each strip in a spiral around a Cannoli tube. Make all your Cartocci, cover them and leave them to rise for another hour.
- Deep fry all the Cartocci until they are golden brown.
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