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For the black pretzels, mix the flours and the yeast in a bowl. Gently heat the milk in a saucepan and add the butter, malt and ink. When the butter is melted, remove it from the stove and stand until room temperature.
Combine the dry and wet ingredients all together and knead the dough for 10 minutes. Put the dough in an oiled bowl with a wet tea towel on and leave it prove for 1-1.5 hours (it has to double in size).
Meanwhile, roast the prosciutto under a grill until it gets a nice golden colour and crispy texture. Put it in a food-processor and crumble it. Put the water with the bicarbonate on the stove and bring it to boil.
When the dough has proven, divide the dough into 12 balls (140 g each) and make 12 pretzels. Fill every pretzels with goat cheese and figs. Seal them and shape them like a pretzel.
Boil the pretzels in the bicarb water for around 10-15 seconds. Then move them into a tray and cook them for 15-20 min at 180°C. Brush some treacle on top of the pretzels, return them into the oven for an extra 2-3 minutes. When they are done, put some prosciutto crumbs on top of the pretzel.
For the cannoli pretzels, add flours, salt and yeast in a bowl. Combine milk, butter and malt in a pan and put it on low heat so the butter will dissolve. Add the wet ingredients into the dry ingredients and mix them very well. Add the zest of 6 lemons. Knead for 10 min.
Let the dough to prove for 1-1.5 h then take 100g and wrap the long strip around the oiled cannoli tube and boil it for 10-15 seconds in the boiling water with bicarbonate.
Then move them into a tray and cook them for 15-20 min at 180C.
For the cannoli cream, add the ricotta, pistachio paste and sugar all together. Let it cool in the fridge for 20-30 minutes.
To assemble the cannoli, fill them with the ricotta cream. Melt the dark chocolate and dip the ends in it. Sprinkle some pistachio crumbs on the chocolate.
Decorate the cannoli with some melted white chocolate and icing sugar.
This recipe has not been edited or tested by the Bake Off Food Department.
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