These oven-baked cannoli, while not traditional, are much easier to make than the deep-fried version and are equally delicious. Cook two biscuits at a time as they become crisp rapidly when removed from the oven.
¼ cup caster sugar
2 tablespoons honey
60 grams butter
3 tablespoons cream
¼ teaspoon sea salt
½ cup plain flour
400 grams firm ricotta (I used Clevedon Valley Buffalo)
½ cup cream
⅓ cup icing sugar
finely grated zest 1 large lemon
3 tablespoons finely chopped dark chocolate
3 tablespoons finely chopped pistachios
metal cannoli tubes (or see below for making your own tubes)
Preheat the oven to 160°C.
Cannoli: Put all the ingredients, except the flour, in a small saucepan over a medium heat and bring to the boil, stirring to dissolve the sugar. Remove from the heat and whisk in the flour to make a smooth paste. Transfer to a bowl and chill for 30 minutes. The paste will thicken when cooled.
Place tablespoons of the mixture on a lined flat baking tray, spaced well apart. Dip your fingertips into cold water, shake off the excess, then pat each cannoli out to a 10cm circle.
Bake for 6-8 minutes until golden. Remove from the oven and leave for 1-2 minutes until just firm enough to lift without breaking. Place a tube or cannelloni shell on top and gently fold the biscuit over, pressing gently to seal in the centre. Leave for 2 minutes seal side down then transfer carefully to a cooling rack and leave to cool completely.
Gently pull the tube out when the shells are cooled and crisp. Repeat to make 10 more cannoli.
Filling: Beat the ricotta, cream, icing sugar and lemon zest together. Spoon or pipe the ricotta into the cannoli.
Combine the chocolate and pistachios and dip in each end to coat. Serve immediately dusted with icing sugar as they soften quickly once filled. Makes 12
Cook's tip: To make cannoli 'moulds', I cover six bought dried cannelloni shells with foil, tucking the ends into the hollow shell, then brush them lightly with flavourless vegetable oil.