A soft and fried pastry stuffed with ricotta and chocolate drops: Sicilian cartocci are a typical dessert of the island that is eaten for breakfast accompanied by the traditional granita
THE Sicilian cartocci or, as they call them in Palermo and surroundings, i macallè, are delicious and soft cannoli di Brioche dough, filled with ricotta cream and chocolate chips. An explosive mix for this dessert that shows off in everyone bars and pastry shops of the island but which can also be prepared at home in a satisfactory way.
They are usually eaten a Breakfast, perhaps accompanied by the Sicilian granita, instead of the classic Brioche with Tuppo and, as tradition dictates, they are strictly fried. Those who want Sicilian cones a little lighter can also bake them.
Sicilian cartocci or macallè: the recipe to make them at home
Ingredients
To prepare approx 10 macallè you will need: 200 g of 00 flour, 200 g of Manitoba flour, 50 g of butter, 50 g of granulated sugar, 180 ml of whole milk, 2 eggs, 3 g of dehydrated brewer's yeast, salt, vanilla extract. For the Ricotta Cream you need to fill them: 500 g of fresh sheep ricotta of excellent quality, 230 g of granulated sugar, 70 g of chocolate chips.
Method
To prepare the dough for Sicilian cones, the first thing to do is to put the flour, sugar, yeast, already beaten eggs and milk in a planetary mixer and mix well until the mixture is homogeneous and without lumps. Only at this time should the slightly melted butter and a pinch of salt be added and the mixture of the Sicilian cones should be mixed further.
Once a homogeneous mixture is obtained, the dough should be left to rise for about 4 hours in the oven that is turned off and with the light on, covered with film.
Once the first leavening has been completed, the dough is transferred to the work surface and well flattened before rolling it on itself as if to form a salami. The dough is then divided into 10 equal portions.
From each loaf it is therefore necessary to obtain a stick about 40 cm long, to be wrapped on an aluminum or wooden torch, taking care to fold the ends under the dough. Each packet is then left to rise for another 40 minutes, always in the oven off.
While the parcels are rising, you can proceed with the preparation of the cream to fill them. After having drained the ricotta well, it is passed through a sieve and then mixed with the sugar and the chocolate drops and left to rest in the fridge while the packets rise.
While the ricotta cream cools, you can proceed with the frying of the Sicilian cones. Optimal cooking should be done with peanut oil at 170 °, dipping the packets maximum two at a time and frying them until they take on the typical reddish color.
After drying the packets with absorbent paper, they are passed in granulated sugar and allowed to cool before filling them with the ricotta cream: they are finally ready to be eaten!
Browse the tutorial to discover other curiosities and tips on Sicilian cartocci
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