Pizzelle Cannoli

Pizzelle Cannoli takes the shell from pizzelle and the filling from cannoli.  It’s an easier way to make a crispy shell and a healthier version.  When I make the pizzelle, I roll them up as soon as I take them off the iron.  I place them on a wire rack to harden.  Like regular cannolli, I do not fill them until just before serving.  If you have never made cannolli, don’t be afraid.  This recipe is an easy version.

Now there is no mistaking these for the authentic Sicilian treat that I eat every year.  The best place for me is The Duomo in  Cefalu.  Their cannoli are to die for and I look forward to them every summer.  However, that said, when I crave these little crunchy shells with ricotta goodness, I am not prepared to fry up the shells.  I remember making the authentic cannoli with my aunt Maria, and the real ones are tedious.  But now, even if you aren’t Italian, you can make these PIzzelle Cannoli.

Pizzelle irons are easy to find and easy to use.  Mine is an Aurora make and I bought it at an Italian shop.  Amazon carries it and I placed a picture in the recipe notes. Pizzelle are the world’s oldest cookies.   A good read https://www.udecatering.com/catering-blog/2018/4/19/history-of-the-pizzelle-the-worlds-oldest-cookie

If you love cannoli don’t forget to try https://recipesatmytable.com/laurens-cannoli-cupcakes/

Always froth the eggs and sugar.

Fresh fruit is always best.

The beaters do the work.

Loving the little specks of orange zest.

I Put a tablespoon of mix into each iron.

Open the iron and roll quickly.

Perfect and easy little shells.

Put them on a rack to cool.

I mix the ricotta, sugar and cinnamon.

Then I add the cream.

Pizzelle Cannoli Plated and I used lots of chocolate.

5 from 1 vote

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Pizzelle Cannoli 

An easy version of the traditional cannoli

Prep Time 1 hour 10 minutes

Cook Time 16 minutes

Servings 37

Author Renata Solski

Ingredients

The Pizzelle Shells

• 2 large eggs
• 1/2 cup sugar
• 1/4 cup canola oil
• 1 tbsp anise
• 1 tbsp orange juice I use a fresh orange for this and the zest
• 1/4 tsp baking powder
• orange zest
• pinch salt
• 1 1/4 cups all purpose flour

The Filling Group

• 1 cup full fat ricotta strain it
• 1 cup whipped cream
• 1/2 cup sugar
• 1/4 tsp cinnamon

The garnishes

• chocolate chips
• pistachio nuts or your favourite
• Melted chocolate to drizzle over the cannoli
• Powdered sugar to sprinkle over the cannoli

Instructions

The Pizzelle Shells

1. Beat the eggs until frothy and then add the sugar.

   Follow with the oil.

   Next add the anise and orange juice.

   Mix the flour, baking powder and salt.

   Add the dry ingredients a few tablespoons at a time and continue beating.

   Now stir in the orange zest.

   Place one tablespoon of batter on each hot pizzelle iron and follow the cooking instructions.

   As soon as the pizzelle come off the iron, roll them and place them on a cooling rack.

   If you have cannoli moulds, you can wrap them around the pizzelle to roll.

   You can also pinch the tops of the pizzelle shells to create a little half moon basket.

The Filling

1. I like to put the cup of ricotta in a strainer and let it sit to strain any liquid.

   Place the ricotta, sugar and cinnamon in a bowl and mix.

   Add the whipped cream.

The assembly

1. Place the filling into a piping bag.

   I use a plastic bag and I snip the tip off.

   I place the bag into one end of the shell and press, I repeat this on the other end.

   Then dip your ends in chocolate chips or nuts.

   I drizzled melted chocolate over mine.

   You can use powdered sugar over them.

   Whatever you do, only fill the shells just prior to serving or they will soften.

Recipe Notes

Calabrese Turdilli

Calabrese Turdilli

Making Calabrese Turdilli  is a special tradition for our house; I thrive on keeping my Italian family together.  My nonna Emilia once told me that “we come from a long line of strong women who struggled to survive”, and this keeps me going even on hard days.   Nilde, 84,  heads this project; over joyed with her recipes, she takes much pride in cooking.

Mom grew up in a very poor southern Italian community, but she didn’t know she was poor.  Everyone in her community had little material goods, but they were rich in spirit and kindness.  Most Christmas cookies had simple ingredients and came together easily.  They also had to be stored easily as refrigeration was limited.

Our ancestors were very resourceful people, making feasts from the few ingredients they had at home.

WE Place the dough onto the counter and knead it.

The dough comes together easily.

Mom rolls out cords about 3/4 inch thick and then cuts into 1 inch pieces.

The little pieces now need ridges to soak up the honey or icing sugar.

She puts them on a clean cotton kitchen towel.

Here they are in the oil and like magic they turn on their own.

Go to my Facebook Page Recipes at my table to watch the video.

5 from 4 votes

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Calabrese Turdilli

Calabrese Turdilli are the traditional Southern Italian cookies for Christmas. 

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Calabrese Turdilli

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Author Renata Solski

Ingredients

• 12 eggs
• 1 cup oil
• 6 tsp baking powder
• 1/8 cup Anice or Sambuca
• 1 1/2 cups sugar
• 6 3/4 cups flour

Instructions

1. Break the eggs into a large bowl and beat with a spatula.

   Add the oil and Anice to the eggs and beat.

   Continue by adding sugar and beating.  

   Add 2 cups of flour and the baking powder to the wet ingredients.  Mix together until smooth.  

   Keep adding the flour one cup at a time and beating.

   You might have to use a large wooden spoon now as the mixture is thick.

   Once all the 6 3/4 cups of flour are added and the dough is smooth, sprinkle 1/4 cup of flour on the counter and turn dough onto counter.

   Knead a few times.  Dough should be smooth and pliable. 

   Set a large pot onto the stove top.  Put in 3 litres of vegetable oil.  

   The heat should be on high.

   Meanwhile roll out pieces of dough and make ropes that are about 3/4 of an inch thick.

   Cut each rope into 1 inch pieces and make grooves into the pieces using a fork or a basket.  

   Make a test piece first, our tradition is that we make a cross.  When the cross floats to the top and moves around, the oil is ready.

   Place the turdilli in the pot one at a time.

   Ensure that you add enough turdilli to the pot to fill the diameter, but not too close to each other.  They need room to turn on their own.
   

   The first batch takes about 10 minutes: consecutive batches took 6 minutes.

   Turn the heat to medium/high after the first batch.  The oil is now hot. 

   Remove with a slotted spoon onto  paper towels.

   They may be stored in freezer once cooled.