The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27113/squid-ink-and-fig-pretzels-ricotta-and-pistachio-pretzels

LifestyleFOOD.com.au

Definitely worth trying. 

Ingredients

  • Black pretzels

  • 600g plain flour   

  • 400g strong flour 

  • 260ml water, warm 

  • 32g yeast  

  • 260ml full cream milk, warm

  • 80g unsalted butter 

  • 32g squid ink  

  • 80g dark malt extract 

  • 20g table salt   

  • 400g prosciutto  

  • 200g black treacle 

  • 20 fresh figs  

  • 800g goats cheese 

  • Bicarbonate bath

  • 1 litre water    

  • 2 tbsp bicarbonate soda  .

  • Cannoli pretzels

  • 650g plain flour  

  • 100g strong flour 

  • 15g table salt  

  • 60g unsalted butter 

  • 3 tbsp malt extract 

  • 12g instant yeast  

  • 420ml milk  

  • 6 organic lemons   

  • Cannoli filling

  • 750g ricotta      

  • 100g pistachio paste  

  • 350g icing sugar mixture  

  • Cannoli decoration

  • 400g white chocolate

  • 600g dark chocolate 55%

  • 600g pistachio   

  • 200g icing sugar mixture

Method

  • 1.

    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.

  • 2.

    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).

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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.

  • 8.

    Then move them into a tray and cook them for 15-20 min at 180C.

  • 9.

    For the cannoli cream, add the ricotta, pistachio paste and sugar all together. Let it cool in the fridge for 20-30 minutes.

  • 10.

    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.

  • 11.

    Decorate the cannoli with some melted white chocolate and icing sugar.

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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