PIZZELLE CANNOLI WITH RICOTTA FILLING
Pizzelle Cannoli are a great alternative to traditional cannoli, and there's no frying involved! A crispy pizzelle shell is filled with creamy, sweetened ricotta.
Provided by Nadia Fazio
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the pizzelle iron. To make the batter, combine all ingredients in a large bowl and stir until combined. The batter will have a slightly thicker consistency then a pancake batter.
- When the pizzelle iron is hot, place about 1 tablespoon of batter per pizzelle on the iron. Cook until pizzelle are a light golden color, about 1 minute.
- When they are ready, unmold hot pizzelle with a spatula and immediately wrap around the cannoli form. As they set rather quickly, it is realistic to mold one out of every second pizzelle. Save the others to eat as is.
- To make the filling, combine all ingredients in a bowl and mix well. Whisk until smooth.
- Right before serving, fill a pastry bag with the ricotta mixture and pipe each pizzelle shell from both ends until full. Alternately, fill a medium sized freezer bag with the filling and snip off the bottom corner to make a small hole for piping. Before serving, dust with powdered sugar.
MOCK ITALIAN CANNOLI WITH PIZZELLE
Love Cannoli but don't want to make and fry the shells yourself? Try this innovative variation with rolled Pizzelle cookies and sweetened ricotta cream instead.
Provided by Meggan Hill
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Using a standing 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.
- 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.
Nutrition Facts : Calories 612 kcal, Carbohydrate 58 g, Protein 15 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 155 mg, Sodium 272 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
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