Total TimePrep: 45 min. + cooling Cook: 5 min./batch
Makes12 filled pizzelle
- 1 large egg
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon grated lemon peel
- 1/8 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 cup milk
- 1-1/8 teaspoons vanilla extract
- 1 drop cinnamon oil, optional
- 1-3/4 cups ricotta cheese
- 1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped
- 1/2 cup chopped pistachios
- In a large bowl, beat the egg, sugar, butter, vanilla, lemon peel and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well.
- Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool.
- In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely.
- In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.
Nutrition Facts1 each: 289 calories, 15g fat (8g saturated fat), 47mg cholesterol, 124mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 8g protein.
Apr 25, 2014
Stupendous. I would give these ten stars. This dessert was demonstrated for us last night at a TOH cooking show. At the end, the prepared dishes were given out as door prizes, and my name was drawn for these cannoli. Oh happy day! Now, I wish I had paid better attention to the details during the demonstration, because they talked about how to make these without a pizzelle. I think you just make round flat dough circles and put them in the oven for five minutes, but I didn't catch the temp. And, they substituted cream cheese for ricotta, but I didn't catch the details on that either. (So it was the last recipe demonstrated and I was starving and busy paging through the recipes in my TOH magazine instead of listening!) SO, I would love to hear those extra steps. As made last night, these were utterly scrumptious. This morning I ate one left over, and it was just as good.
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