Pizzelle Cannoli with Ricotta Filling

Breakfast & Brunch Pizzelle — anise-scented pizzelle shaped into cannoli shells and piped full of sweet ricotta filling, dusted with powdered sugar.

⏱️ Prep: 30 min🍳 Cook: 45 min

Ingredients

1 cup	240 ml	canola oil
2 tsp	10 ml	baking powder
6		eggs
2 cup	480 ml	all-purpose flour
1 cup	240 ml	granulated sugar
1		lemon
1/4 cup	60 ml	Anisette liqueur, optional
1 tsp	5 ml	lemon zest
1/2 cup	120 ml	powdered sugar
2 1/2 cup	600 ml	ricotta
optional		powdered sugar, for serving (optional)

Breakfast & Brunch Pizzelle — 83. Pizzelle Cannoli with Ricotta Filling

Prep Time: 30 Minutes | Cook Time: 45 Minutes | Total Time: 1 H 15 Minutes | Serving: 36

For the pizzelle:

Warm up the pizzelle iron. To make the batter, combine all ingredients in a large bowl and stir until well mixed. The batter will be slightly thicker than the pancake batter.
Put a tbsp of batter on each pizzelle when the iron is hot. Cook for about one minute until the pizzelles are a light golden color.
When they are done, use a spatula to remove the hot pizzelle from the mold and wrap it right away around the cannoli mold. Because they set quickly, you can shape one out of every second pizzelle. Save the rest to eat as is.

For the ricotta filling:

To make the filling, put all the ingredients in a bowl and mix well with a whisk until smooth.
Put the ricotta mixture into a pastry bag and pipe it into each pizzelle shell from both ends until it's full. Do this right before you serve. Use a medium-sized freezer bag instead: fill it with filling, then trim the bottom corner to create a small hole for piping. Put powdered sugar on the top before serving.