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PIZZELLE CANNOLI Recipe

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This recipe for PIZZELLE CANNOLI is from COOKING AND BAKING WITH ROSE, ROSIE, ROSA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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