Ease of preparation rating: Complex.
Yield: 6 servings.
Ingredients
- 1 ¼ cups (300ml) all-purpose flour
- Pinch of salt
- 1 cup (240ml) white wine
- ¼ cup (60ml) sugar
- 1 cup (240ml) ricotta cheese
- 1 cup (240ml) heavy cream
- 1 cup (240ml) icing sugar
- 1/3 cup (80ml) chocolate chips
- 2 teaspoons (10ml) vanilla extract
- Canola oil, for deep-frying
Method
For this you will need metal tubes ½ inch in diameter and approximately 5 inches long.
Sift flour, salt and sugar into a mixing bowl.
Add wine, and knead together to form a dough that is stiff, smooth and elastic.
Roll out on a flat surface dusted with flour.
Once rolled thin, cut 12 rounds that are approximately 3 inches across.
Put a metal tube diagonally over each round and fold the edges over the tube so they meet and press them together.
Heat frying oil in deep pan to 350oF (180oC).
Fry the pastry tubes 2 at a time in the oil for 3-5 minutes, or until crispy and golden brown.
Remove from oil and place on a paper towel to drain excess liquid.
Once cooled, carefully remove the metal tube from the pastry, and set aside.
Meanwhile, in a large mixing bowl, whip the heavy cream until stiff peaks form and add ricotta cheese, icing sugar, chocolate chips and vanilla extract. Mix for another 2 minutes.
Mix filling well until it is uniform and smooth, then fold in chocolate chips
Once the pastry tubes are cool, stuff neatly with the filling using a spoon or a piping bag.
Serve cold.
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