Recipe Sicilian Cartocci di of 08-02-2016 [Updated on 13-06-2017]
The Sicilian cartocci are typical sweets of Sicilian pastry, they are cannoli of brioche dough fried and passed in sugar that are stuffed with ricotta cream and chocolate drops. You can find these delicacies in all the bars on the island along with the rotisserie and they are one of the most classic breakfasts, certainly not a light thing, but certainly very good. These fried cartocci are one of the tastiest recipes I've made in recent times! We Neapolitans know a lot about gluttony, but I must say that even in Sicily they don't joke: P So I leave you to the recipe and I wish you a good day and I remind you that ... at Carnival, every fried is worth;)
How to make Sicilian cartocci
Combine flour and sugar in a bowl, make a hole in the center and add the yeast dissolved in the slightly warm milk.
Start working the dough, then add salt and lard and knead until you get a homogeneous dough.
Cover the bowl with plastic wrap and leave to rise for about 2 hours.
In the meantime, leave the ricotta to drain in a narrow mesh colander.
Take the leavened dough and divide it into 6 loaves of about 80-90 g each.
Make a cord from each dough
Roll each cord around the greased cannoli tubes.
Do 3 full turns.
Place the parcels on a baking sheet lined with parchment paper, far from each other, and let them rise for 1 hour or until doubled.
Take the well leavened cannoli and fry them one at a time in a not too large saucepan full of hot oil, turning them to obtain a uniform cooking.
Place them gradually on absorbent paper.
Quickly pass them in granulated sugar, being careful not to burn them.
In the meantime, prepare the cream: mix the ricotta with the icing sugar, then add the chocolate chips and mix.
Once cooled, remove the cylinder from the inside of the packets and with the help of a pastry bag fill the sweets with the ricotta cream.
Then serve the Sicilian cartocci.