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SICILIAN CANNOLI
Serves: 6
Preparation time: 30 minutes If they like it, it serves 6 otherwise
Cooking time: 15 minutes
Totaltime: 0 minutes The recipe makes 30 to 32 wafers. Use 12 for this recipe and reserve the remaining in a closed container.
The cannoli are made using a pizelle maker.
A Pizzelle is a traditional Italian sugar cookie served plain or rolled into ice-cream cones or in this recipe into cannoli shells.
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup melted butter
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1 teaspoons vanilla Filling:
- 16 oz Mascarpone
- 1/3 cup whipping cream
- 1/2 powdered sugar, plus more for garnish
- Garnish: chopped pistachio nuts
Preparation
-
Beat eggs and sugar until light and creamy.
Stir in the remaining ingredients until smooth.
Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface of the pizzelli maker. Close the cover. Bake for about a minute.
Cookies are baked when golden brown.
While wafer is hot, shape into cannoli shells. Store in an airtight container.
Filling:
Whip the chilled cream until stiff peaks form. Add the powdered sugar. Whisk the mascarpone and gently fold in the whipped cream.
Scoop filling into a piping bag fitted with a tip to fill each shell. Sprinkle chopped pistachios over each end of the filled cannoli and dust with powdered sugar.
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