Brandy Snap Cannoli is a delightful twist on the classic Italian cannoli dessert. These crispy, tube-shaped shells filled with a luscious brandy-infused cream make for a decadent and unforgettable treat. With a history rooted in Italian pastry tradition, Brandy Snap Cannoli offers a unique and flavorful experience that combines the best of Italian and British influences.

The origins of the cannoli can be traced back to Sicily, Italy. The traditional cannoli consists of fried pastry dough tubes filled with a sweetened ricotta cheese filling. This beloved Italian dessert has gained worldwide popularity and has been adapted in various ways to suit different culinary preferences.

The creation of Brandy Snap Cannoli takes inspiration from the classic Italian cannoli but adds a British twist with the addition of brandy-infused cream. The delicate, crispy brandy snap shells provide a delightful contrast to the creamy and flavorful filling. This fusion of Italian and British influences brings a unique and indulgent experience to the traditional cannoli recipe.

PREP: 1½ HOURS

BAKE: 5 MIN./BATCH + COOLING

MAKES: ABOUT 2 DOZEN

INGREDIENTS

FOR THE BRANDY  SNAP SHELLS:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup golden syrup
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon lemon juice

FOR THE BRANDY-INFUSED CREAM FILLING:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 2 tablespoons brandy
• 1 teaspoon vanilla extract

OPTIONAL GARNISH:

• Powdered sugar
• Shaved chocolate
• Chopped nuts
• Fresh berries

INSTRUCTIONS

BRANDY SNAP SHELLS:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a saucepan, melt the butter, sugar, and golden syrup over low heat, stirring until the sugar has dissolved.
3. In a separate bowl, sift together the flour and ground ginger.
4. Add the flour mixture to the saucepan with the melted butter mixture and stir until well combined.
5. Remove the saucepan from the heat and stir in the lemon juice.
6. Drop teaspoonfuls of the mixture onto the prepared baking sheet, leaving enough space for spreading.
7. Bake in the preheated oven for 8-10 minutes, or until golden brown and lacy in appearance.
8. Remove the baking sheet from the oven and let the brandy snap shells cool for a minute or two before transferring them to a wire rack to cool completely. The shells will become crisp as they cool.

BRANDY-INFUSED CREAM FILLING:

1. In a mixing bowl, beat the heavy cream until soft peaks form.
2. Add the powdered sugar, brandy, and vanilla extract to the whipped cream. Beat until stiff peaks form and the mixture is thick and creamy.

ASSEMBLY BRANDY SNAP CANNOLI:

1. Carefully remove the cooled brandy snap shells from the wire rack.
2. Spoon or pipe the brandy-infused cream filling into one end of each shell, filling it to the other end. You can use a piping bag fitted with a plain or star tip for a more precise filling.
3. Optionally, garnish the filled cannoli with a dusting of powdered sugar, shaved chocolate, chopped nuts, or fresh berries.
4. Serve the Brandy Snap Cannoli immediately or refrigerate for a short while to allow the flavors to meld and the shells to soften slightly.
5. Enjoy the crisp and delicate brandy snap shells, filled with the luscious brandy-infused cream, in each delectable bite.

CONCLUSION:

• Brandy Snap Cannoli is a delightful fusion of Italian and British flavors, bringing a unique twist to the classic Italian cannoli. The crispy brandy snap shells, filled with the rich and creamy brandy-infused filling, create a dessert that is both elegant and indulgent. Whether enjoyed as a special treat for yourself or shared with loved ones, Brandy Snap Cannoli is sure to impress with its harmonious combination of textures and flavors.