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Sicilian favorite loved by Godfathers everywhere


This recipe for PIZZELLE CANNOLI, by , is from COOKING AND BAKING WITH ROSE, ROSIE, ROSA, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, February 8, 2012


Pizzelle Shell
2 large eggs, beaten
½ cup granulated sugar
½ cup butter, melted
1 cup flour
¼ tsp. baking soda
1 tsp. cinnamon
2 tbsp. white vinegar
2 tbsp. cold water

Cannoli Filling
3 lbs. whole milk ricotta
1 ¾ cups confectionery sugar
½ tsp. cinnamon
¼ tsp. pure vanilla extract
Chocolate chips and/or citron fruit

Add ingredients in order listed; beat well after each addition. Pour mixture into hot pizzelle iron; when cookie is ready and still hot shape it over a metal cannoli cylinder. Let cool on wire rack.
Beat ricotta and add sifted sugar, cinnamon, and vanilla in a mixer until light and creamy. Fold in as much of the chocolate chips and/or citron fruit you prefer. Refrigerate filling.
Fill the pizzelle shells with the ricotta filling just before you’re ready to serve and sprinkle with confectionery sugar.
note: pastry cream can be substituted
Yields about 1 ½ dozen

Number Of Servings:
Number Of Servings:
Yields about 1 ½ dozen




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