Pizzelle Cannoli
User Reviews
5
Pizzelle Cannoli
Description
This recipe pairs freshly made pizzelle cookies—thin, crispy waffles cooked in a specialized iron—with a sweetened ricotta filling lightened by whipped cream. The filling combines ricotta cheese with powdered sugar and vanilla, folded in with stiff whipped cream peaks for airy texture.
The pizzelle batter is prepared with flour, sugar, eggs, butter, vanilla, and baking powder, then cooked quickly to golden crispness. After cooking, each pair of pizzelle is shaped around a wooden dowel and sealed to hold the cannoli form once cooled.
The result is a crunchy, thin cookie shell with a creamy, sweet interior enhanced by mini chocolate chips. Serving garnished with extra chocolate chips and powdered sugar adds visual appeal and extra flavor touches.
Yielding about 36 cannoli, this recipe can be halved if desired. Store leftover cookies covered in the refrigerator for up to four days for best texture.
Ingredients
For the filling:
- 1 cup heavy whipping cream
- 4 cups ricotta cheese whole milk
- 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 egg
- 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.
Notes
- A pizzelle iron is used for the cookie; modern models resemble waffle makers and produce thin crispy cookies.
- Vanilla extract can be substituted with anise or almond extract; for lemon flavor, use lemon oil instead of lemon extract.
- This recipe yields about 36 cannoli, serving approximately 12 people with 3 cannoli each.
- Store leftover cookies covered in the refrigerator for up to 4 days to maintain texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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