Horns filled with rikotta


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Horns filled with rikotta:
For the pastry: 350g plain flour , 50g margarine, red wine and water. Rub the margarine and flour together add a little red wine and water to form the dough, leave to rest for an hour.
For the filling: 400g ricotta , 75g chocolate chip , 75g icing sugar and 100g glazed cherries.
Roll the pastry very thinly. Cut into round shapes . Place each shape over the cylinder, then fry till golden. When cool stuff with ricotta.

 

 

 

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