Kannoli tal-Irkotta (Ricotta-filled Cannelloni)

Ingredients:

240g plain flour
2 tbsp sugar
2 tbsp drinking chocolate
2 tbsp margarine
2 tbsp lard
2 tbsp red wine
115ml cold water

For the Filling:
420g Ricotta cheese
60g plain chocolate
120g glacé cherries
60g icing sugar
120g blanched almonds, toasted

Method:

For the pastry, rub the margarine and lard into the flour until the mixture resembles coarse crumbs. Stir in the sugar and drinking chocolate powder then stir in the red wine and enough of the cold water to bring the mixture together as a dough.

Turn the pastry onto a lightly-floured work surface and roll out until very thin. Cut the pastry into strips and place each over a tube, pinching the ends closed. Heat oil in a deep fryer to 180°C and when hot, add the cannelloni, a few at a time, cooking until golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper and set aside to cool

In the meantime, beat the Ricotta cheese in a bowl until soft. Chop the chocolate, cherries and almonds then work into the ricotta cheese before adding the sugar and stirring to combine. Use this mixture to fill the fried and cooled cannelloni then chill in the refrigerator before serving.