If you love Ricotta pastries, this is a special Sicilian recipe for you!
For the Filling.
- 1 1/2 lbs. of fresh ricotta
- 3/4 lb. of sugar
- 2 tablespoons chocolate chips
- 2 tablespoons candied diced fruits
- 3 drops of vanilla extract
- zest of 3/4 orange
- sugar powder for garnish.
For the Dough
- 2 1/2 Lbs of flour
- 2 oz. yeast
- 4 tablespoons of olive oil
- 1 teaspoon of sugar
- pinch of salt
Or just buy 2 1/2 lbs of bread dough at your local Italian bakery
- Combine the ricotta (make sure is well drained), sugar, chocolate chips, candied fruits, vanilla extract and orange zest.
- If the mixture is too watery add some sponge cake or biscuits crumbled to absorb some of the moisture.
- Take a piece of the round dough flatten it with a rolling pin, fill with a teaspoon of ricotta cream, moisten the edge, seal and shape like a bread roll.
- Place filled Crespelle on top of a clean baking dish lightly dusted with flour, cover and let it rest in a warm place for about 1 hour.
- To fry the Crespelle use your favorite oil. We suggest vegetable or olive oil.
- Use a deep fryer or a large frying pan.
- Frying with a sauté pan, cover the bottom of it with 2 inches of oil and fry over a medium heat.
- Heat oil at 350 degrees or until it is very hot, but just before it reaches the smoking point.
- Very slowly lower the Crespelle into the hot oil, only a few at a time, turning them to fry on both sides until golden brown.
- Using a slotted spatula, remove from oil and dry on paper towels.
- The ricotta Crespelle are served dusted with sugar powder.
Source and picture:Villa Modica