Ingredients:

  • 250g Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 30g Granulated sugar
  • 0.5 tsp Ground cinnamon
  • 0.25 tsp Salt
  • 30g Cold unsalted butter
  • 80ml Dry white wine (Marsala or Sherry)
  • 1 Large egg
  • 500ml Neutral oil for frying
  • 450g Whole milk ricotta cheese (strained overnight)
  • 120g Powdered sugar, sifted
  • 0.5 tsp Pure vanilla extract
  • 0.25 tsp Grated orange zest
  • 60g Mini semi-sweet chocolate chips

Instructions:

  1. Sift the 250g flour, 30g sugar, cinnamon, and salt into a large bowl.
  2. Rub the 30g cold butter into the flour using your fingertips until it looks like coarse sand.
  3. Mix in the 80ml wine and half of the beaten egg. Save the other half of the egg for sealing.
  4. Knead the dough for 5 minutes until it feels smooth and elastic.
  5. Rest the dough in plastic wrap for 20 minutes at room temperature.
  6. Roll the dough to 2mm thickness and cut 10cm circles. You should see light through the dough.
  7. Wrap each circle around a mold, brushing the edge with the remaining egg and pressing firmly to seal.
  8. Fry the shells in 175°C oil for 2 minutes until golden and covered in blisters.
  9. Drain on paper towels and slide the molds out while still warm. Handle with care as they are fragile.
  10. Whip the 450g ricotta with 120g sugar, vanilla, and zest until velvety peaks form.
  11. Fold in the 60g chocolate chips and pipe into the cooled shells. Only fill right before serving.