Serving: Makes about 3 dozen
2 Tbsp (30 ml) corn syrup
2 Tbsp (30 ml) fancy molasses
1/4 cup (60 ml) unsalted butter, cut into pieces
1/2 cup (60 ml) all-purpose flour (plain flour)
1/3 cup (80 ml) sugar (caster sugar)
1 Tbsp (15 ml) brandy
1 lb (450g) tub ricotta cheese
1/3 cup (80 ml) icing sugar, sifted
2 Tbsp (30 ml) whipping cream (double cream)
1 Tbsp (15 ml) orange liqueur (optional)
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) finely grated orange or lemon zest
1. Preheat the oven to 300°F (150°C) and line multiple baking trays with parchment paper.
2. Bring the corn syrup and molasses up to a simmer over medium heat. Remove the pot from the heat and add the butter, stirring until melted. Sift in the
flour and sugar together and whisk in. Stir in the brandy.
3. Drop small teaspoonfuls of the batter onto the baking trays, leaving 3 inches (7.5 cm) between each other. Bake for about 10 minutes until the cookies are browned and bubbling. Let the cookies cool for about a minute, to set a little, then lift them carefully and wrap them over a cannoli tube or other doweling (about 3/4 inch (19 mm) diameter) and allow them to cool.
4. For the filling, beat all of the ingredients together until smooth and chill until ready to assemble.
5. To assemble, fit a piping bag with a small star tip and fill it with the ricotta mixture. Pipe the filling into each cannoli and chill until ready to serve.
6. The cannoli can be filled up to 3 hours before serving
1. To add polish to the mini cannoli, you can sprinkle a little grated chocolate on the ricotta filling at each end of the cannoli. Alternatively, you can dip the outside edges of the unfilled cannoli in melted chocolate, and chill to set the chocolate before filling.