Cañoncitos

cañoncitos

Ingredientes para la masa:

30 gramos de manteca blanda
50 gramos de azúcar
1 huevo
3 cucharadas y media de vino blanco seco
1 cucharadita de esencia de vainilla
1 pizca de sal
150 gramos de harina
1 huevo batido
Aceite para freír
Azúcar impalpable, tamizada para espolvorear

Para el relleno:

1/2 kilo de ricota fresca
50 gramos de cáscaras de naranja y limón confitadas
50 gramos de cerezas confitadas
50 gramos de ananá confitado o higos
100 gramos de azúcar
1 cucharadita de esencia de vainilla
2 cucharadas de agua de azahar
100 gramos de chocolate, (una tableta)

Preparación:

Preparar la masa batiendo la manteca con el azúcar a punto pomada. Añadir el huevo y seguir  batiendo. Incorporar el vino blanco, la esencia de vainilla y la pizca de sal.Agregar de a  poco la harina y armar un bollo. Amasarlo sobre la mesa hasta que esté lisa y suave.  Taparla con un repasador y dejarla descansar por unas 2 horas en un lugar fresco. Estirar  la masa hasta dejarla de 2 milímetros y cortarla en cuadrados de unos 12 centímetros de  lado. Apoyar en el centro de cada cuadrado un corcho enharinado, en forma diagonal,  unir  los puntos extremos pincelados con huevo, hasta formar el cañoncito. Freír en aceite  caliente hasta que estén dorados. Escurrir y dejar enfriar. Quitarles el corcho con cuidado  de no romperlos. Para el relleno, poner la ricota en un bols, agregar el azúcar, la  vainilla, el agua de azahar y batir hasta que quede una crema. Picar las frutas  añadirlas  junto con el chocolate rallado a la crema de ricota. Mezclar bien y rellenar con una manga  los cañoncitos. Espolvorear con azúcar impalpable.

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