Seasonal
Brandy snap cannoli with pistachio and vanilla buttercream
Ingredients
- For the brandy snap:
- 50g Kerrygold Spreadable Salted Butter
- 50g brown sugar
- 50g golden syrup
- 50g plain flour
- 1/4 tsp ground ginger
- For the filling:
- 250g Kerrygold Pure Irish Salted Butter
- 250g icing sugar
- 1 tsp vanilla extract
- 200g pistachio, chopped
- 150g melted dark chocolate
Directions
This recipe makes 12 of Shane Smith's brandy snap cannoli.
For the brandy snap:
- In a pot set over medium heat, combine the butter, sugar and golden syrup and heat until combined
- Next, stir in the flour and ginger and mix to remove lumps
- Place this mixture into a container and put in the fridge to firm up for a few hours
- Preheat your oven to 180C
- Divide the brandy snap mixture into 12 balls and place 4 of these onto a lined tray. Allow plenty of room as they will spread during baking
- One tray at a time, place into the oven and bake for 8-10 minutes until golden brown
- Carefully remove the tray and allow the brandy snap to firm up for 10-15 seconds. You'll need to move as fast as you can before they firm up, hence only baking four at a time
- Using a pallet knife, lift the brandy snap up and wrap around a narrow tube, this could be the handle of any kitchen utensil or the cardboard inner roll from cling film also works perfectly
- Repeat this process until all 12 brandy snaps are cooked
- Once the brandy snaps cannoli have cooled completely, begin decorating by dipping each end in melted chocolate and chopped pistachios
- Add the room temperature Kerrygold butter, icing sugar and vanilla to a mixing bowl and beat until soft and creamy
- Place the mixture into a piping bag fitted with a star nozzle
- Place the nozzle in each end of the cannoli and fill with the delicious vanilla buttercream
- Enjoy!
