Fried Sicilian Cartocci
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Recipe Overview
Overview
Fried Sicilian Cartocci are a delightful treat that combines the rich flavors of sweet ricotta and chocolate, encased in a beautifully fried dough. The process begins with straining the ricotta to achieve a smooth filling, which is then sweetened with sugar and mixed with chocolate chips. This mixture is allowed to rest, allowing the flavors to meld together while the dough is prepared.
The dough itself is a labor of love, made with flour, sugar, and brewer’s yeast, which gives it a unique texture and flavor. After mixing, the dough is allowed to rise until it doubles in size, creating a light and airy pastry. Once shaped around molds, the Cartocci are fried until golden brown, resulting in a crispy exterior that contrasts beautifully with the creamy filling.
The final touch involves rolling the hot pastries in sugar and filling them generously with the ricotta-chocolate mixture. The result is a decadent dessert that is both fragrant and satisfying. Perfect for sharing at gatherings or enjoying as a special treat, these Cartocci are sure to impress anyone with a sweet tooth. Whether you’re celebrating a holiday or simply indulging in a weekend treat, this recipe is a must-try for dessert lovers.
Recipe Details
Steps & Tips
Strain the ricotta using a spatula.
Add sugar to the ricotta and mix well for a couple of minutes.
Let the ricotta mixture rest in the refrigerator.
Pour flour, sugar, and crumbled brewer's yeast into a stand mixer.
Pour in the milk and attach the D hook.
Add salt and an egg, then let the dough come together.
Add lard to the dough for fragrance and color.
Tip: If you don't like lard, you can try butter, but it's not the same.
Knead the dough until it pulls away from the bowl.
Let the dough rise in a bowl covered with plastic wrap until it doubles in size.
Deflate the dough after it has doubled in volume.
Divide the dough into 12 pieces weighing around 75g each.
Prepare molds for canoli and line a baking sheet with parchment paper.
Tip: Line the baking sheet with parchment paper to prevent sticking.
Roll the dough into a small log about 30 cm long.
Twist the dough around the mold four times.
Arrange the twisted dough on the parchment paper.
Let the dough rise again for another 60 minutes.
Heat the oil to 165°C for frying.
Tip: Heat the oil to 165°C, but not hotter, to avoid burning.
Fry two dough pieces at a time, giving them a little bath.
Drain excess oil from the molds.
Tip: Drain the excess oil from the molds while they are still hot.
Twirl the fried dough in sugar.
Fill a piping bag with the ricotta mixture.
Tip: Fill the cartocci well; don't skimp on the filling.
Fill the cartocci well with the ricotta filling.
Taste the finished cartocci.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Ricotta cheese is a staple in Italian desserts, known for its creamy texture and mild flavor.
- •The dough for Cartocci is traditionally made with brewer's yeast, giving it a unique flavor and texture.
- •Frying the Cartocci at the right temperature ensures they are crispy on the outside while remaining soft inside.
- •These pastries are often enjoyed during festive occasions in Sicily, showcasing the region's rich culinary heritage.
