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domingo, 22 de enero de 2012


1 3/4 cups fluor, aprox
1 tbsp sugar
1/4 tsp salt
1 tsp cinnamon
3 tbsp wine vinegar
1 egg
1 tbsp butter or margarine, at room temperature
1 pound Ricotta cheese
1/2 cup confectioner's sugar
1/4 tsp vanilla extract
2 tbsp finely minced candied orange peel (optional)
2 tbsp chocolate
1/2 tsp cinnamon
2 tbsp orange curacao (optional)
1 egg white, to brush
1/4 cup chopped pistachio or other nuts to garnish (optional)
1 tbsp confectioner's sugar, to sprinkle
oil, for deep frying

Use electric mixer, in a mixing bowl measure 1 cup fluor, sugar, salt and cinnamon.  Attach bowl and dough hook.  Turn to medium-slow speed and blend for approximately 45 seconds.  With the mixer running, add vinegar, water, egg and butter.  Mix to blend for 2 to 3 minutes.  Add remaining fluor, 1/4 cup at a time, as needed to make a dough that clings to the hook.
Knead for 5 minutes.  If dough clings to the sides of the bowl, add sprinkles of the fluor.  Dough will be smooth and elastic.
Wrap the soft dough in foil or plastic and refrigerate to relax and chill for at least 1 hour.  Heat at least 2 inches of vegetable oil to 375ºF
Place dough on a fluored work surface and roll extremely thin 1/16 inch or less, don't rush.  When the dough pulls back, allow it to relax.  If it softens and sticks, return it to the frig for 5 or 10 minutes.  Cut 4 1/2 inch circles; roll the dough scraps out and continue until all dough is used.  You should have 12 to 24 circles.

Roll the circle on a bambu or metal tube, using beaten egg, seal the borders, deep fried one side then the other, put them on kitchen paper to drain excess of oil, when cold, using a knife separate the cannollis of the tube.

Beat cheese, sugar, chopped fruit, liquor, vanilla, cinnamon and chocolate, fill the cannollis very carefully.  Decorate with chopped nuts and sprinkle with confectioner's sugar.

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