Lemon Ricotta Cannoli - cooking recipe

Ingredients

2 tbsp butter
2 tbsp brown sugar
1 tbsp light corn syrup
2 tbsp flour
1/2 tsp almond extract
None None FOR THE FILLING
2 cups ricotta cheese
1/3 cup powdered sugar, sifted, plus additional, to serve
1 tbsp grated lemon peel
1 tbsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Line 2 baking pans with parchment paper.
Combine butter, brown sugar and syrup in a small saucepan on medium heat. Stir 2-3 mins, until sugar dissolves. Remove from heat and quickly stir in flour and almond extract. Cool for 5 mins. Drop well-spaced tablespoons of mixture onto prepared pans.
Bake for 7 mins or until bubbling, and spread to 4-inch rounds. Remove from oven and cool in pan for 1 min.
Working quickly, lift each one and wrap loosely around the handle of a large rolling pin. Let stand for 1 min. Gently slip off and transfer to a wire rack to cool.
For the filling, combine all ingredients in a medium bowl. Refrigerate until ready to serve. Spoon into cooled shells. Dust with powdered sugar to serve.