Sicilian cannoli
Prep Time:
30 minutes
Cooking Time:
15 minutes
Servings:
6
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.
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Ingredients
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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
Directions
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.
