Italian Sweet Cannelloni

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons vegetable oil
• 1 teaspoon vinegar
• 1/2 cup apple juice
• 1 egg white
• Powdered sugar
• Vegetable oil for frying
• Filling:
• 1 cup roasted, crushed pistachios
• 1/2 cup chocolate chips
• 1 cup ricotta cheese
• 1 cup chantilly cream (whipped cream)
• 2 tablespoons golden raisins

Method

1. Beat the chantilly cream with 1 tablespoon of sugar.
2. When the cream is white and thick, add the raisins, the second tablespoon of sugar, about half the crushed pistachios and some chocolate chips, then mix.
3. In a separate bowl, whip the ricotta until creamy, then fold it into the cream mixture with a spoon.
4. Chill the filling in the refrigerator until ready to use.
5. In a deep bowl, combine the flour, sugar, salt, cocoa and cinnamon; mix well.
6. Pour the vinegar, oil and apple juice over the dry mix and knead by hand until you get a soft dough.
7. Lightly dust a clean work surface with flour, knead the dough on it for about 2 minutes, then cover with plastic wrap and refrigerate for at least 2 hours.
   Timers: 2 min, 120 min
8. After resting, divide the dough into two portions. Wrap one portion in plastic and keep it refrigerated until needed.
9. Work with one portion at a time: dust the counter with flour and roll the dough out thinly.
10. Cut the dough with a medium round cutter.
11. Gently roll each circle with a rolling pin, brush a little oil on a cannelloni cone (as shown in the photos), then wrap the dough around the cone.
12. Seal the edges of each dough circle with egg white after wrapping on the cones.
13. Let them sit for a few minutes so the egg white dries and the dough won’t open while frying.
14. Heat oil in a pan and fry the wrapped cannelloni cones as they are. Fry on high heat about 2 minutes until golden brown.
    Timers: 2 min
15. Remove the cones from the oil and place them on kitchen paper to absorb excess oil.
16. When fully cooled, remove the cannelloni fingers from the cones.
17. Put the filling into a piping bag and fill the cannelloni fingers.
18. Dip the filled cannelloni ends into the remaining pistachios and chocolate chips.