Black Currant Bannock Cannoli with Ricotta Filling & Rosemary Honey

  

Black Currant Bannock Cannoli with Ricotta Filling & Rosemary Honey

 

Ingredients

Cannoli

2 cups all purpose fl our

2 tsp. baking powder

1 tsp. salt

½ cup dried black currants

1 tbsp. vegetable oil

¾ cup water

 

Ricotta fi lling

4 cups ricotta cheese, drained

¾ cup powdered sugar, plus more for sprinkling

 

Dash of cinnamon

Rosemary Honey

½ cup liquid honey

Sprig of rosemary

1 tbsp. water

 

Preparation

Step 1 (make the cannoli)

Place all the dry ingredients in a bowl and stir until well mixed.

Add water and vegetable oil to the dry ingredients and stir with a fork

in order to form a dough. Using your hands, knead until a dough is

formed. Wrap the dough with plastic wrap and let it rest for 30 minutes.

 

Step 2

Place dough on a lightly fl oured countertop. Using a rolling pin, roll out the

dough to about 1/8 inch. Using a 4-inch diameter circular shaped bowl or

cup, cut out rounds of dough with a knife. When all the dough has been

used up, wrap each round of dough around stainless steel cannoli molds

and seal the edges with a little water or egg white.

 

Step 3

Fill a deep heavy bottom pot halfway with vegetable oil. Using a

thermometer, bring the oil to 350-375 degrees ferenheit. Fry 3 or 4 cannoli

shells at a time until golden. You may have to hold them down to ensure

that all sides are evenly fried. Transfer to a paper towel-lined plate. Let the

cannolis cool for a bit and carefully separate the cannoli molds from the

shell. Repeat until all the dough has been used up.

 

Step 4 (make the ricotta fi lling)

In a bowl, use an electric mixer to beat together the ricotta, powdered

sugar and cinnamon until smooth. Fill a pastry bag with a star tip with

the ricotta fi lling. Pipe fi lling into cooled cannoli shells. Sprinkle powdered

sugar over top.

 

Step 5 (make the honey)

In a small saucepan, heat ½ cup of honey with 1 tbsp of water and sprig of

rosemary. While stirring, bring to a quick boil and turn off the heat. Allow

to cool for 5-10 minutes. Drizzle rosemary honey over cannoli and serve.