5 from 243 votes
Pizzelle Cannoli
Pizzelle Cannoli feature crisp, thin waffle-like cookies formed using a pizzelle iron and filled with a creamy mixture of ricotta and whipped cream sweetened with powdered sugar and flavored with vanilla. Mini chocolate chips add bursts of flavor inside the cookies and as garnish. The cookies have a delicate crunch, complementing the smooth, lightly sweetened filling, offering a satisfying contrast.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
12
cookies
Calories:
612 kcal
Course:
Dessert
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 cookies
Amount Per Serving
Calories 612
% 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.