If you are looking for an easy cannoli recipe or new pizzelle maker recipes, this pizzelle cannoli recipe is for you. These cream filled pizzelle are so delicious and so easy to make and it has the best cannoli filling. If you love pizzelle and love cannoli cream, you will love this easy cannoli.
Making cannolis with a pizzelle maker is very easy to do and I think they come out better than traditional cannoli. You just need something that you can wrap the pizzelle around (more on that below) when they first come off the pizzelle maker.
Once you do this, you end up with delicious and crisp cannoli. No need to go through all of the hassle of deep frying.
For the cannoli cream in this recipe, I modeled it after my favorite cannoli at Modern Pastry in Boston's North End neighborhood.
These cannoli are so delicious and perfect for any special occasion.
What you will need
full recipe below:
Pizzelle cannoli shells:
- All-purpose flour
- Eggs: Large eggs work best.
- Anise: A classic ingredient in pizzelle and of course this cannoli version.
- Unsalted butter: This allows us to control the salt in the recipe.
- Baking powder: This helps add structure to the cannoli.
- Sugar: Adds sweetness to the shells.
These are the same ingredients I use to make my pizzelle. The cannoli come out nice and crisp when you use this recipe.
Cannoli cream:
- Whole milk ricotta cheese: Full fat is best for a creamy filling.
- Mascarpone: My secret ingredient that makes the cannoli cream ultra-creamy.
- Powdered sugar: For sweetening the cream.
- Vanilla extract: For flavor.
- Chocolate chips are used to decorate the ends of the cannoli. You can also use crushed pistachios if you prefer.
You will also need a pastry bag or piping bag or ziploc-style bag to place the cannoli cream in later. This is so you can pipe the cream into the cannoli before serving.
How to make pizzelle cannoli
- Mix the ingredients: Add all of the ingredients to a large bowl and mix well.
- Make the pizzelle: Ladle the batter onto a pizzelle maker and cook until done (according to the manufacturer's instructions.)
- Shape the pizzelle into cannoli shells: To wrap the pizzelle, I just roll the pizzelle when it first comes off the pizzelle maker and is still warm, around the metal piece from the baster and then place the pizzelle seam side down on a cooling rack until it cools and holds its shape.
- Cool: allow the cannoli shells to cool on a wire rack to crisp up.
Instruction Note: Below is a picture of the stainless steel baster I used and some more ideas for tools in your kitchen that will help you make cannoli shells. There is no need to buy any special cannoli-making equipment.
- Make the cannoli filling: Add the cannoli cream ingredients to a large bowl and whip with a hand blender until creamy.
- Fill: When you are ready to eat the cannoli, fill a piping bag with the cannoli cream and fill the shells, and then dip the ends in the toppings.
Faqs and Tips
Cannoli cream should be added to the cannoli shells right before serving. This ensures the cannoli shells stay crisp.
The cannoli cream should always be refrigerated so it will be cold. The cannoli shells are at room temperature since they are stored separately.
Storing
Storing the cannoli should be done in two parts, storing the cannoli shells and storing the cream. You want to try to not store the cannoli assembled for too long or the cannoli shells will soften and not be crisp.
Cannoli Shells: Allow them to cool then store them in an air-tight container that sits on the kitchen counter for up to 3 days. No need to refrigerate.
Cannoli cream: You can make this up to 3 days ahead of time as well and store it in an air-tight container in the fridge.
Variations
For this simple cannoli recipe, I like to use vanilla cannoli cream. You can also add more to this cannoli cream to fill the pizzelle or change out the toppings.
Here are some ideas for you:
- Make a chocolate cannoli cream by adding a couple tablespoons of cocoa powder.
- You can add a few tablespoons of Nutella for a hazelnut filling.
- Candied citrus is also a great item to fold into the cannoli cream if you love citrus desserts.
- Skip the chocolate chips and use pistachios.
More Pizzelle Recipes
Pizzelle Cannoli
Ingredients
Pizzelle Cannoli Shells
- 1 ¾ cups of all purpose flour
- 3 eggs
- 1 stick 8 tablespoon of melted unsalted butter
- ¾ cup of sugar
- 2 teaspoon of baking powder
- 1 ½ teaspoon of vanilla extract
- ½ teaspoon anise
- ¼ teaspoon kosher salt
Cannoli Cream
- 2 cups Whole milk ricotta drained
- 1 cup Mascarpone cheese
- 1 cup Powdered sugar sifted
- 1 tablespoon Vanilla extract
- ½ cup mini chocolate chips For decorating the ends of the cannoli.
Instructions
Making the Cannoli Cream (this is best done ahead of time!)
- Place the ricotta into a sieve over a bowl and press down to help the ricotta release dome of its liquids.2 cups Whole milk ricotta
- Cover the ricotta and place in the fridge for at least 2 hours but up to 24 hours. This step I like to do the day before making my pizzelle cannolis 🙂
- After the ricotta has had time to drain, place the ricotta into a medium bowl.
- Now add the mascarpone, powdered sugar and vanilla.1 cup Mascarpone cheese, 1 cup Powdered sugar, 1 tablespoon Vanilla extract
- Fold the powdered sugar into the cheese mixture so it doesn't fly around when you start the electric mixer.
- Now with a hand held or stand mixer, mix the filling on medium speed for 3 minutes until it is light and fluffy.
- Once it is fluffy, place a piping bag or ziploc bag into a tall glass with the edges of the bag folded over the sides of the glass.
- Place the cannoli cream inside the bag then twist the top and seal with a clip or rubber band.
- Place in the fridge for about 1-2 hours to chill or until ready to use.
Pizzelle Cannoli Shells
- Whisk together your eggs, sugar, vanilla and anise (see how to measure anise above) in a medium bowl.3 eggs, ¾ cup of sugar, ½ teaspoon anise, 1 ½ teaspoon of vanilla extract
- Now add your flour, salt and baking powder and mix it well until there are no lumps and it looks smooth.1 ¾ cups of all purpose flour, 2 teaspoon of baking powder, ¼ teaspoon kosher salt
- Now add your melted butter and mix that in to your mixture.1 stick
- Pre-heat your pizzelle maker. They are all a little different so follow the manufacturers instructions for this.
- While the pizzelle maker is heating, get your cannoli form ready to shape the pizzelle when they come off the pizzelle maker. See notes above for ideas.
- Once it is heated, add a heaping tablespoon of your thick dough to the middle of each of your pizzelle areas on the iron.
- Close and cook for about 30-45 seconds until it is a light golden color. If the pizzelle is too light in color you can just close the pizzelle maker and cook the pizzelle for a few more seconds.
- Once they are cooked, remove the pizzelles from the iron (they will still be soft and pliable at this point) roll them around the cannoli form.
- Place the pizzelle cannoli seam side down while it cools so it will hold its shape.
- Keep doing this until all of the batter is used up!
- Once all of your pizzelle cannoli shells are fully cooled, place them in an air tight container side by side (not stacked).
Filling the Pizzelle Cannoli
- Once you are ready to eat the cannoli, that is when you fill them!
- Grab the cannoli cream from the fridge and snip the and of your piping bag (or corner of your Ziploc bag).
- Grab the cannoli shell and squeeze cannoli cream into one end of the cannoli shell. Then squeeze cannoli cream on the other end of the cannoli shell.
- To decorate with mini chocolate chips, hold the cannoli vertically and sprinkle the chocolate chips on to the cream ends.½ cup mini chocolate chips
- Serve immediately.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Cindy says
My cannoli cream came out a bit gritty. What might I have done wrong? It tastes good just not smooth.
Melissa Oleary says
Hi Cindy. I am not sure why that is happening. One suggestion would be to mix the ingredients a bit longer. It sounds like the powdered sugar may not be mixed into the cream fully. Hope this helps!
Melissa says
Hi Kenny. I am glad you enjoyed it 🙂 I love that cannoli cream too!
Tina says
Both the pizzelle cannoli shells and the cannoli cream cream were so delicious. I was looking for a new recipe to make use of my pizzelle maker and this was perfect.
Melissa says
I am so glad to hear you enjoyed it!