Ħelwa tat-Tork Cannoli
Soft irkotta and ħelwa tat-tork cream enclosed in a crunchy cannoli shell with chocolate-pistachio tips.
Ingredients:
250g Ħanini Irkotta
120g Ħelwa tat-Tork (cumbled)
1tsp Vanilla Extract
1/2 tsp Cinnamon
A pinch of Salt
16 Ready-Made Cannoli Shells
50g Crushed Pistachios
5g Icing Sugar
Method:
Melt the chocolate, and crush the pistachios.
Dip each end of the cannoli shells in the chocolate, let the excess drip off, then pass them through the pistachios.
Let them sit on parchment paper in a cool place until set.
In a bowl, crumble the ħelwa until it’s all broken, add the irkotta, vanilla, and cinnamon and mix well with a fork.
Place this mixture in a piping bag, hold the end of the bag and squash the bag to give it more creaminess.
Cut the tip of the bag and fill the cannoli.
Place them into a container with a lid, cover them and refrigerate for at least 2 hours.
Lightly dust them with icing sugar just before serving.
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