Pizzelle Cannoli
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5.0
243 reviews
Excellent
Pizzelle Cannoli
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If you love cannoli but don't want to make and fry the shells, try this innovative Pizzelle Cannoli variation. It's made with rolled Pizzelle cookies and sweetened ricotta cream, and the cookies are easy to make and sturdy to handle.
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Ingredients
For the filling:
- 1 cup heavy whipping cream
- 4 cups whole milk ricotta cheese
- 1 ½ cup powdered sugar plus more for garnish
- 2 teaspoons vanilla extract
For the cookies:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup butter melted and cooled
- 4 eggs
- 1 tablespoon vanilla extract (see note 2)
- 2 teaspoons baking powder
- 2/3 cups semi-sweet mini chocolate chips plus more for garnish
Instructions
To make the filling:
- Using a stand mixer fitted with the whisk attachment or an electric mixer, whip the heavy cream until stiff peaks form.
- Meanwhile, in a medium bowl, combine ricotta, powdered sugar, and 2 teaspoons vanilla. Fold in whipped cream, cover, and refrigerate while making the Pizzelle cookies.
To make the cookies:
- Preheat Pizzelle iron and lightly coat with nonstick cooking spray. In a large bowl, combine flour, sugar, butter, eggs, vanilla, and baking powder.
- Drop slightly rounded tablespoons of batter on to Pizzelle iron and close. Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute.
- Using a nonstick spatula, remove one pizzelle, leaving the second still on the open press, carefully wrap around a ¾” wooden dowel and pinch where the ends of the cookie meet.
- Hold until pizzelle is cool enough to retain its shape, using a kitchen towel if necessary to prevent burning your fingers. Repeat with second cookie on press and all remaining batter.
- Remove filling from the refrigerator and fold in chocolate chips. Using a pastry bag fitted with only a large coupler and no tip, pipe the filling into each side of a cooled pizzelle. It is okay if the filling does not go all the way through the middle of the cookie.
- Garnish with additional chocolate chips and dust with powdered sugar if desired. Serve immediately or chill until serving time.
Equipments used:
Notes
- Pizzelle iron: Modern versions are just like a waffle maker: a silvery, shiny, beautiful waffle maker that makes cookies. I have this pizzelle iron
- Vanilla extract: Or substitute anise or almond extract. For lemon, use 1 teaspoon lemon oil instead of lemon extract (lemon extract doesn’t have enough flavor).
- Yield: This recipe about 36 cannoli (12 servings of 3 cannoli per person). The recipe may be halved.
- Storage: Store leftover cookies covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 cookie
Calories
612kcal
(31%)
Carbohydrates
58g
(19%)
Protein
15g
(30%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Cholesterol
155mg
(52%)
Sodium
272mg
(11%)
Potassium
221mg
(6%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
1097IU
(22%)
Vitamin C
1mg
(1%)
Calcium
245mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 612kcal | 31% |
| Carbohydrates | 58g | 19% |
| Protein | 15g | 30% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 155mg | 52% |
| Sodium | 272mg | 11% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1097IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 245mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
243 reviews
Excellent
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