Pizzelle Cannoli with Ricotta Filling 

Pizzelle Cannoli with Ricotta Filling offer a delightful twist on the traditional Sicilian dessert. By using crisp, delicate pizzelle cookies as the shell instead of deep-fried pastry, this version is lighter and quicker to prepare. Filled with a creamy ricotta mixture and garnished with chocolate chips, these treats combine the best of both worlds—crunchy and creamy textures in every bite. Ideal for gatherings, holidays, or a special homemade indulgence, they bring a touch of Italian tradition with modern convenience. 

Ingredients

For the Pizzelle:

• 2 cups all-purpose flour
  
  

• 3 large eggs
  
  

• ¾ cup granulated sugar
  
  

• ½ cup unsalted butter, melted
  
  

• 1 tablespoon vanilla extract
  
  

• 1 tablespoon anise extract or lemon zest
  
  

• 1 teaspoon baking powder
  
  

For the Ricotta Filling:

• 15 oz whole milk ricotta cheese (drained if watery)
  
  

• 1 cup powdered sugar
  
  

• 1 teaspoon vanilla extract
  
  

• ½ teaspoon ground cinnamon
  
  

• ½ cup mini chocolate chips
  
  

Optional Garnishes:

• Chopped pistachios
  
  

• Maraschino cherries
  
  

• Powdered sugar for dusting
  
  

Directions

1. Prepare the Pizzelle Batter:
   
   

   • In a large bowl, whisk together eggs and granulated sugar until light and fluffy.
     
     

   • Add melted butter, vanilla extract, and anise extract (or lemon zest); mix until well combined.
     
     

   • Gradually fold in flour and baking powder until a smooth batter forms.
     
     

2. Cook the Pizzelle:
   
   

   • Preheat your pizzelle maker according to the manufacturer's instructions.
     
     

   • Drop about 1 tablespoon of batter onto the center of the pizzelle iron.
     
     

   • Close the lid and cook for 30–60 seconds, or until golden brown.
     
     

   • Carefully remove the pizzelle and place them on a wire rack to cool completely.
     
     

3. Shape the Pizzelle into Cannoli Shells:
   
   

   • While still warm, wrap each pizzelle around a cannoli form or a wooden dowel.
     
     

   • Press the edges gently to seal.
     
     

   • Allow the shells to cool and harden in place.
     
     

4. Prepare the Ricotta Filling:
   
   

   • In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, and cinnamon.
     
     

   • Mix until smooth and creamy.
     
     

   • Fold in mini chocolate chips.

5. Assemble the Cannoli:
   
   

   • Using a pastry bag or a zip-top bag with the tip cut off, pipe the ricotta filling into each cooled pizzelle shell from both ends until full.
     
     

   • Dust with powdered sugar and garnish with chopped pistachios or maraschino cherries, if desired.

Nutritional Information (per serving, based on 12 servings)

• Calories: 220
  
  

• Total Fat: 10g
  
  

• Saturated Fat: 5g
  
  

• Cholesterol: 40mg
  
  

• Sodium: 150mg
  
  

• Total Carbohydrates: 30g
  
  

• Dietary Fiber: 1g
  
  

• Sugars: 12g
  
  

• Protein: 6g