Cannoli II

Cannoli II

12
Jen Manning 0

"These are an Italian cookie with the traditional ricotta cheese filling. You will need a pizzelle iron and cooking cylinders to form the cookies."

Ingredients 50 m {{adjustedServings}} servings 160 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, stir together the eggs, sugar, melted butter and oil. Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar. Mix well until smooth.
  2. Preheat the pizzelle iron. Drop the cannoli batter 1 tablespoon at a time onto the iron, close the lid and bake for 1 to 2 minutes. Carefully remove cookies and roll on the cooking cylinders while they are hot. Allow them to cool and remove from the cylinder. Fill when all of the shells have been baked and cooled.
  3. In a medium bowl, mix together the ricotta cheese, sugar and vanilla until smooth. Fold in the chocolate chips and cherries (if desired). Use a pastry bag to pipe the filling into the shells.
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Reviews 12

  1. 12 Ratings

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SMURFF30
1/15/2004

the cannoli filling was very liquidy i followed the directions as it was written. i asked the bakery man why is was happening and he aid "you must drain the ricotta for 24 hrs and use powdered sugar." i did that and it was still liquidy. i then refrigerated it and it was better. the only problem is that it was not thick enough to fill up the pazzelle shell. the taste was overall good...i just expected better because it was hard work

HASHIMARIE
4/25/2007

I am not a cannoli fan, but my husband is and liked these. I changed it a little though. I put a little cinnamon in the filling and drasined the ricotta. Also use powdered sugar instead of white. When finished, dust with pwdered sugar and dip the ends in choc chips or coconut. not bad...

Katie
3/31/2008

I absolutely LOVE this recipe for the shells!!! Sure they are hot when you roll them onto the tubes!!! What do you expect when you are using a pezelle iron? But it is way less messy and time consuming than the fried ones. The trick is to roll them as soon as they come off the iron.