We wanted to make this in honor of Christopher Columbus Day, which we happened to celebrate a little early, as it fell during the Biblical Feast of Sukkot this year. I think they looked pretty good, and everyone agreed that this will need to go on REPEAT for the dessert schedule!
This is not the traditional way to make Cannoli, however, this is the easiest way for me to get them made during busy days here. We found that we can use our Pizzelle recipe to make the shells… gotta work quick to roll them up, but it isn’t too bad other than your fingertips get a little warm. Having a cannoli roller works well, but is not completely necessary… we use a turkey baster to roll some of them, and it worked just as good!
NOTE: You definitely do not want to fill them too early. I chose to fill them before we served dinner, and they were still crunchy after we ate, but some of them were a little soggy the next day. We did put some in the freezer, and the kids really liked them!
Don’t worry if you don’t have a Pizzelle Maker or forms… you can turn this filling into dip, and eat it with some graham crackers, or fresh fruit!
Homemade Pizzelle Cannoli
This also makes a great dip, sprinkle with chocolate chips or chopped nuts, and serve with
graham crackers, pizzelles, or fresh fruit!
This recipe filled about 20 Cannoli with a good amount of filling. You will want to double or triple this recipe if you want them completely filled, or you want to make more.
Ingredients:
- 12 oz. ricotta cheese, drained
- 8 oz cream cheese
- 1 c. powdered sugar
- 1 t. vanilla extract, optional – you may use any flavoring
Additional Add-ins: - Mini chocolate chips, crushed nuts, and/or sprinkles
- Powdered sugar
Directions: - Mix all of the top ingredients together. Refrigerate until ready to fill.
- Preheat your Pizzelle maker.
- Make your favorite Pizzelle Recipe and get your
forms ready. It is also helpful to have a cooling rack ready. - Drop about a Tablespoon of the batter into each spot on the maker and close.
As soon as the Pizzelles are ready, you must take them and carefully roll them
around the form and gently press. Grab the 2nd one and repeat. If you can’t get to
them fast enough, they will start to harden, so you just want to make one at
a time or leave the second one for eating as a cookie. - Let them cool and then transfer to an airtight container until ready to fill. You
don’t want to fill them too early because they will get soggy. - Once you are ready to fill you can scoop the filling into a large pastry bag. No tip
needed, just insert the end of the bag halfway into the shell and squeeze some
filling in, turn the shell around and fill from that side too. We found that we don’t
like too much filling as it is very rich! - Dip or sprinkle or your toppings onto the ends of the cannolis, and sprinkle with powdered
sugar, if desired!
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