Carnival time is the perfect excuse to make these filled candies, easy tasty treats good all year round and to fill as you like!
A simple slightly aromatic dough, a creamy filling that can be varied with jam, Nutella, and more for these delicious sweets!
I also recommend other fried treats such as:
ANIME BEATE O VECCHIARELLE
CASTAGNOLE
FRAPPE AL LIMONCELLO
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a cooking channel open to everyone and free on WhatsApp no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and savory recipe!
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FILLED CANDIES
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 35 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Carnival, All seasons
INGREDIENTS
- 1.4 oz sugar
- 3.2 cups all-purpose flour
- 1 tbsp butter (soft)
- 2 eggs (medium)
- 0.4 cup water
- 2 tbsp rum
- 4.6 oz ricotta
- 2.5 oz sugar
- 1 oz unsweetened cocoa powder
- as needed vegetable oil (for frying)
- as needed powdered sugar (for decorating)
TOOLS
- Bowl
- Spoon
- Frying Pan
- Knife
- Kitchen Scale G3Ferrari G20062
Preparation
To prepare the filled candies, first, I make the dough by mixing all the ingredients in a bowl.
I mix everything, then cover the dough with plastic wrap and place it in the refrigerator for a couple of hours.
For the filling, I mix the ricotta well with sugar and unsweetened cocoa.
Now, after the resting time, I can start preparing the candies.
I roll out on a board or surface with a rolling pin the dough to a rather thin thickness, making rectangles of about 3.5 x 3 inches.
I put the filling in a pastry bag with a round nozzle and place a little more than a hazelnut-sized amount of filling in the center of the rectangle.
I moisten the edges with a little water and close like a candy by twisting the edges.
I continue until I run out of ingredients, and when the oil placed in the pan is at temperature, I start and continue to fry the filled candies.
OIL AT TEMPERATURE … I put plenty of vegetable oil, preferably peanut oil for its high smoke point, in a frying pan.
When is it at the right temperature? If I put a skewer inside the oil (already in the pan and on the flame), I must check that bubbles form around the skewer … at that moment, we can fry by putting a few pieces at a time to prevent the temperature from dropping and keeping it around 350°F, the optimal temperature to fry these sweets!
If you want to learn more about FRYING, I recommend this article.
I drain the fried filled candies on kitchen paper and then sprinkle them with powdered sugar before serving them at the table.
Enjoy your meal!
Annalisa
