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

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
10 mins
total:
50 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

132 calories; protein 1.4g; carbohydrates 21.9g; fat 4.6g; cholesterol 18.9mg; sodium 34.6mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 4 stars
04/25/2007
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... Read More
(20)

Most helpful critical review

Rating: 3 stars
01/16/2004
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 Read More
(25)
13 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 3 stars
01/15/2004
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 Read More
(25)
Rating: 4 stars
04/25/2007
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... Read More
(20)
Rating: 5 stars
03/31/2008
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. Read More
(17)
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Rating: 4 stars
12/24/2009
My family love store cannoli's and when I found this recipe I had to try them. The fact that these are not fried I wasn't sure if we would like them. I made the shell's with the pizzelle iron that I borrowed from my sister in law not wanting to buy one if they where a flop. I also used to forks to roll the cookies with to save my fingers. I found that if you put the roller on the cookie and use the forks to roll and lift them off it worked well. I used a different filling recipe from TreStella. We enjoied these very much not the same as from the store but good in there own right. Planning on making again for the extented family tomorrow. Read More
(10)
Rating: 1 stars
12/21/2003
this receipe really flopped! the shells came out nie if you have tough fingertips but the filling was way too liquidy. an overall disappointment! Read More
(8)
Rating: 4 stars
01/29/2003
Didn't wait to buy the extra equipment. We ate the filling and remembered the great taste of the special Christmas Canolli we had as kids. Read More
(8)
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Rating: 1 stars
01/03/2011
You have to drain the ricotta cheese first which this recipe neglects to mention so the filling runs all over the place. Secondly there is not enough filling to fill 24 cannolis. If you are lucky you get to fill 12 cannolis. Read More
(7)
Rating: 4 stars
04/16/2007
The filling was a little more runny than i like but overall it was homemade and the taste was wonderful. Will definatley make again Read More
(4)
Rating: 2 stars
02/17/2008
The taste of the filling was great but it was very runny and had sugary feel to it. I didn't see the previous posts about draining ricotta or using powdered sugar. Perhaps that would help. We didn't have or want to buy all of the equipment so served the filling over puff-pastry shells (from freezer section then baked). It was very good that way and was a way to keep the runny filling inside. Read More
(3)