Cannoli
You will need:
200g of frozen puff pastry (try JusRol), 50g of butter (melted), 250g of ricotta, 75g of icing sugar, four teaspoonfuls of chopped mint leaves, a little grated lemon rind.
Ensure that the pastry is thoroughly defrosted. Roll it out and brush on the butter. Refrigerate this until the butter hardens, then tightly roll up the dough and cut it into slices one centimetre thick. Roll each slice into an oval shape and wrap each one around a metal tube shaper used for cannoli (try P & V Muscat in Pieta). Bake these for 15-20 minutes or until they are golden and crisp. Mix the ricotta, sugar, mint and lemon together and use it to fill the cannolini just before serving them, otherwise they will soften. Allow them to cool first.
Cinnamon and orange tea
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