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.
Pizzelle Cannoli
An easy version of the traditional cannoli
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
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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
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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
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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
How much flour!!
It’s 1 1/4 cups. I looked at my recipe and updated it. Thanks for bringing this to my attentions. Sometimes my Word Press does funny things to me. Hope this helps Steve.
I was in Cefalu and many Sicilian cities a few months ago and enjoyed all of the delicacies they had to offer. As you mentioned, the old style recipe of making the cannoli is tedious and can easily be replaced with yours. Plus, the pizzelle gives the cannoli a little more pizzazz. Thank you for your contribution.
Of course there is nothing that compares to the real deal, but you are right. I am glad you like this!!