Brandy Snap Cannoli

All I can say is they are finished.

I've been dreading these 

but there was no hiding putting

it off any longer.

It was the last recipe I had to catch up

with the Alpha Bakers.

It was the multiple steps

and pages of instructions

that I dreaded

but I never thought 

this would happen.

All the little two inch circles 

ran a muck, revolted,

joined forces

and turned into a giant blob.

I just cut them into rectangles

and carried on

rather than chuck the entire

thing,

because I wasn't starting again.

Making the pastry cream

and marscapone mixture

wasn't difficult,

just time consuming.

I had my doubts about cooking

the dried fruit but honestly,

once the rum (out of Bourbon)

and orange zest was

added, it escalated to an

entirely new dimension.

And this is where I could have 

easily stopped 

doling the

lovely creamy wonder

into pudding dishes instead.

But I stuffed the cannoli

and finished the ends

with toasted pistachios. 

What this has done 

is make me want to make

the fried dough Italian version

with Rose's filling.

~

The Baking Bible

by

Rose Levy Beranbaum