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You are here: Home / Recipes / Desserts / RICOTTA FILLED GRAFFE

RICOTTA FILLED GRAFFE

November 1, 2013 By Manu 6 Comments

Ricotta filled Graffe

Today’s recipe comes from the Sicilian town of Trapani, where my mother was born.  These are similar, but not the same as the more famous Neapolitan graffe, the dough of which includes potatoes.  Graffe in Trapani are like doughnuts, fried and then filled with the same sweet ricotta filling used for Cannoli, Sfinciuni di San Giuseppe, Pesche Dolci, Cassata and many other Sicilian sweets.  They are traditionally made with sheep’s milk ricotta, but if you cannot find any where you live, don’t worry… neither can I!  Substitute it with cow’s milk ricotta.  These doughnuts are soft and airy and almost melt in your mouth when you eat them.  I advise you to try and eat them warm… they are amazing!  Enjoy them and don’t forget to check out all my other Regional Italian recipes!

Ricotta filled Graffe

Ricotta filled Graffe
5 from 1 vote
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Ricotta filled Graffe

How to make a traditional sweet from the Italian town of Trapani: Ricotta filled Graffe.

Course Dessert
Cuisine Italian
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 12
Author Manuela Zangara

Ingredients

Ricotta Filling

  • 500 gms – 1.1 lbs. ricotta
  • 360 gms – 12.5 oz. sugar
  • 1 tsp vanilla extract
  • 70 gms – 2.5 oz dark chocolate chips
  • 1 pinch salt

Graffe

  • 500 gms – 1.1 lbs. flour
  • 50 gms – 1.75 oz. lard
  • 50 gms – 1.75 oz. sugar
  • 7 gms dry – 2 ¼ tsp yeast
  • 250 ml water – 1 cup + more to make batter, lukewarm
  • 1 egg
  • 1 pinch salt
  • Vegetable oil for deep frying
  • Olive oil for handling the dough
  • Icing sugar for dusting

Instructions

Ricotta Filling

  1. Put all the ingredients (apart from the chocolate chips) in the bowl of an electric mixer and whisk until smooth.
  2. Fold in the chocolate chips. Let the filling rest in the fridge for at least 2 hours.

Graffe

  1. Dissolve the yeast and half of the sugar in the lukewarm water and set aside to activate.
  2. Sift the flour in the bowl of an electric mixer fitted with the hook attachment. Add the rest of the sugar, lard and salt. When frothy, add the water with the yeast. Knead until it comes together.
  3. Remove the hook and put the paddle attachment. While kneading, add the egg and enough water to get a thick and sticky batter (like in the picture).
  4. Let it rise for 1 hour, covered, in a greased bowl.
  5. Grease your hands with olive oil and make 12 balls the size of small oranges.
  6. Put them on a tray covered with baking paper and let them rise for 30 minutes.
  7. Deep fry them at 170°C – 340°F until golden brown. Put them on a plate covered with kitchen paper to drain the excess oil.
  8. When lukewarm cut a slit halfway through the graffe and and fill them with a generous amount of ricotta cream.
  9. Dust some icing sugar on the top and serve

Recipe Notes

Be gentle when you put the raw graffe in the oil or they may deflate.

Ricotta filled Graffe

Ricotta filled Graffe

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Related Posts:

  • Baked Nutella Iris
  • PESCHE DOLCI ALLA SICILIANA
  • RICOTTA CROSTATA
  • FIAMME DI CIOCCOLATO – CHOCOLATE FLAMES
  • CASSATELLE TRAPANESI – CASSATEDDI TRAPANISI

Filed Under: Desserts, Italian, Pastries, Regional Italian Dishes, Snack, Tea Time Tagged With: chocolate, dessert, doughnuts, graffe, Italian, Italy, pastries, Regional Italian Dishes, ricotta, Sicilian, sweets, tea time

« BLOOD ORANGE MARGARITA
SHANKARPALI – SHAKARPARA »

Comments

  1. Betsy @ Desserts Required says

    November 3, 2013 at 5:25 am

    I am not sure which I want more…the individual components or the final product!! Delish.

    Reply
  2. Lizzy (Good Things) says

    November 4, 2013 at 11:16 am

    Another beautiful recipe, Manuela, thank you for sharing.

    Reply
  3. Danny says

    November 26, 2013 at 11:16 pm

    Yum. I’m going to try these – but I think I’ll add
    some ground cinnamon and cloves to the
    ricotta. And cheat and use those small
    brioche from haberfield bakery.

    Reply
  4. Mike De Blasi says

    September 19, 2016 at 4:33 am

    What could I use instead of lard? Crisco?

    Reply
    • Manu says

      September 19, 2016 at 6:23 am

      Hi Mike! You can use butter instead of lard. Just bring it to room temperature, so it is soft like lard. 🙂

      Reply

Trackbacks

  1. Panificio La Sala – San Vito Lo Capo says:
    February 19, 2016 at 7:57 pm

    […] Cannoli Cassata Siciliana Buccellato Martorana Cassatelle Trapanesi Biancomangiare with Citrus Salad Cubbaita Pesche Dolci alla Siciliana Almond Cookies Fig Cookies Coffee Granita Almond Parfait Gelo di Melone Genovesi Ricotta filled Graffe […]

    Reply

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