Brandy Snap Cannoli Recipes

BRANDY SNAP CANNOLI

Steps:

• In a small saucepan, combine the first 5 ingredients. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in flour and brandy; keep warm., Drop tablespoonfuls of batter onto a parchment-lined or well-greased baking sheet; spread each into a 4-in. circle. Bake at 350° for 5-6 minutes or until edges begin to brown. Cool for about 1 minute or just until cookie starts to firm., Working quickly, loosen each cookie and curl around a metal cannoli tube to shape. Remove cookies from tubes; cool on wire racks., For filling, in a large bowl, combine the ricotta, orange zest and 1 tablespoon sugar; stir in 1/2 cup chocolate chips. In a small bowl, beat cream on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Fold into ricotta mixture. Chill until serving. , Just before serving, pipe filling into cannoli shells. Dip ends in remaining chocolate chips.

BRANDY SNAPS

Steps:

• Preheat the oven to 180C/ 160 fan/ gas mark 4 and two baking trays with baking parchment.
• Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
• Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons is enough for a basket. Space them well apart as they will spread. Cook in batches for 8 - 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping - the snaps should still be pliable but set enough to move without tearing.
• You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top 'presentation' side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you'll see.
• Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightway, store in an airtight container for up to 5 days.

BRANDY SNAP CANNOLI WITH RICOTTA FILLING

Steps:

• Brandy Snap Cannoli: Preheat oven to 375°F (190°C). In small saucepan set over medium-low heat, combine butter, sugar and corn syrup; cook for 10 to 12 minutes or until butter melts and sugar dissolves (do not boil). Let stand for 2 minutes; sift flour and ginger over top. Stir in lemon juice.
• Working in 6 small batches, drop heaping tablespoonfuls of batter onto parchment paper-lined baking sheets, about 4 inches (10 cm) apart.
• Bake for 8 to 10 minutes or until batter spreads into lacy tuiles and cookies are dark golden brown.
• Remove from oven; let cool for 1 to 2 minutes or until slightly firm but still pliable. Wrap each cookie around handle of whisk, wooden spoon or cannoli tube, shaping gently into tubes using hands. Let stand for 30 seconds. Transfer cookie tubes directly to rack; let cool completely.
• Ricotta Filling: Using electric mixer, beat together ricotta, mascarpone, icing sugar, orange zest and vanilla until light and fluffy. Spoon into pastry bag fitted with star tip.
• Pipe ricotta mixture into each end of brandy snap cannoli shell to fill. Press chocolate chips and pistachios into ends of cannoli.