Mock Italian Cannoli With Pizzelle Food

PIZZELLE CANNOLI WITH RICOTTA FILLING

Steps:

• Preheat the pizzelle iron. To make the batter, combine all ingredients in a large bowl and stir until combined. The batter will have a slightly thicker consistency then a pancake batter.
• When the pizzelle iron is hot, place about 1 tablespoon of batter per pizzelle on the iron. Cook until pizzelle are a light golden color, about 1 minute.
• When they are ready, unmold hot pizzelle with a spatula and immediately wrap around the cannoli form. As they set rather quickly, it is realistic to mold one out of every second pizzelle. Save the others to eat as is.
• To make the filling, combine all ingredients in a bowl and mix well. Whisk until smooth.
• Right before serving, fill a pastry bag with the ricotta mixture and pipe each pizzelle shell from both ends until full. Alternately, fill a medium sized freezer bag with the filling and snip off the bottom corner to make a small hole for piping. Before serving, dust with powdered sugar.

CANNOLI SHELLS - PIZZELLE IRON

Steps:

• 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.
• Pre-heat the pizzelle iron. Drop the cannoli batter 1 tablespoon at a time onto the iron, close lid and bake for 1 to 2 minutes. Carefully remove cookies and roll onto cylinders while they are hot. Allow to cool then remove from cylinder.
• Fill with your favorite cannoli filling. ENJOY!