Servings: 6-8

Ingredients for Pastry Rolls:

• 15 grams finest flour
• 15 grams sugar
• 25 grams cooking oil
• 1 egg, beaten for glaze
• 1 tablespoon of vinegar (or red wine)
• 1 tablespoon honey
• pinch of powdered cinnamon

Ingredients for Filling:

• ½ kilogram fresh ricotta cheese
• 30 grams bitter chocolate, chopped
• 30 grams candied fruit
• 150 grams sugar, pulverized with mortar and pestle
• icing sugar for dusting
• cooking oil

Directions for Pastry Rolls:

Rub the cooking oil, sugar, and cinnamon into the flour. Then mix with the vinegar, honey, and a little water.

Work the dough until it achieves a fairly solid consistency, and leave for 30 minutes.

Roll out the dough very thin, and cut into 5-inch squares.

Roll obliquely around a greased can, pressing the overlapping corners together, and brush with the beaten egg to seal well.

Deep fry in very hot oil until golden brown.

Place on a paper towel to eliminate any excess grease, and remove the can.

Directions for Filling:

Press the ricotta cheese through a fine mesh sieve several times, and then mix with the sugar. Work very thoroughly with a wooden spoon, and then add the fruit and chocolate.

Fill the rolls, when cold, with the mixture and dust with icing sugar. For alternative fillings, use cream with grated bitter chocolate or confectioner’s custard.

Serve immediately. Buon Appetito!