Quick and Easy

Lemon ricotta cannoli

Lemon ricotta cannoliWoman's Day
8
15M
15M
30M

Ingredients

Cannoli
Filling

Method

1.Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.
2.In a medium saucepan, combine butter, brown sugar and golden syrup. Stir over medium heat for 2-3 minutes, until sugar dissolves. Remove from heat and quickly stir in flour and almond essence. Cool for 5 minutes.
3.Drop well-spaced tablespoons of mixture onto trays. Bake for 7 minutes or until bubbling, and spread to 10cm in diameter. Remove from oven and cool for 1 minute.
4.Working quickly, lift each one and wrap loosely around the handle of a large rolling pin. Leave to set for 1 minute. gently slip off and transfer to a wire rack to cool. Repeat with remaining mixture.
5.To make filling, in a medium bowl, combine ricotta, icing sugar. lemon juice and zest. Mix well and keep chilled. Spoon into cooled shells. Serve dusted with icing sugar.

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