Cannoli II Recipe - Allrecipes.com
Cannoli II Recipe
  • READY IN 50 mins

Cannoli II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Apr 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...

 
Most Helpful Critical Review
Jan 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

 

11 Ratings

Mar 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.

 
Dec 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.

 
Dec 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!

 
Jan 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.

 
Jan 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.

 
Feb 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.

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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