Cannoli II

Cannoli II

12

"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

50 m servings 160 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

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 wh...

Most helpful critical review

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 ...

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 ...

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 wh...

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 co...

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 ...

this receipe really flopped! the shells came out nie, if you have tough fingertips but the filling was way too liquidy. an overall disappointment!

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.

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 luck...

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. W...

The filling was a little more runny than i like but overall it was homemade and the taste was wonderful. Will definatley make again