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New wave cannoli

POPULAR FAVOURITE Dig into a cannoli

Cannoli are Sicilian pastry desserts. They consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta cheese (or alternatively, but less traditionally, sweetened Mascarpone) blended with some combination of vanilla, chocolate, pistachio, Marsala wine, rosewater or other flavourings. You can also add chocolate chips.

Ingredients

Butter: 60 gm

Flour: 60 gm

Sugar: 60 gm

Golden syrup/corn syrup: 15 ml

Grand Marnier: 1 tbsp

Orange zest: 1 tbsp

Salt: a pinch

Method

Melt butter. Remove from heat and stir in Grand Marnier, orange zest, sugar, the syrup and salt. Add flour and mix thoroughly. Let it sit at room temperature for one hour or for a faster result, chill it till set. Roll into medium sized balls and place them apart from each other on a silpat or a baking tray lined with butter paper, six cookies to a sheet pan. Bake at 170 degrees C for six to eight minutes or till golden in colour. Remove carefully with a small offset spatula. Roll into tiny cones. Store in air-tight containers.

Ingredients

Cream cheese: 100 gm

Powdered sugar, sifted: 100 gm

Ricotta cheese: 150 gm

Vanilla: 1/4 tsp

Chopped bittersweet chocolate: 2 tbsp

Grand Marnier: 1 tsp

Candied orange peel (finely chopped): 50 gm

Pistachio (finely chopped): 50 gm

Cinnamon: a pinch

Method

Beat the cream cheese to soften. Add powdered sugar and beat until light and fluffy. Blend in the ricotta cheese until the mixture is smooth and creamy. Fold in vanilla, cinnamon, chocolate, Grand Marnier, and orange peel. Chill.

To assemble, spoon/pipe a dollop of the filling into the scone. Garnish with chopped pistachio.

Serve immediately.

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