I’ll bet that you love cannoli. I’ll also bet that you have never made them. I agree. Who wants to fry those tubes in deep hot oil? I thought this was my brilliant idea until I read up on cannoli and found out that starting in the 1930’s people that were as lazy as me had started making them with pizzelles.
First you are going to need a pizzelle iron. You can find them at Bed Bath and Beyond or Kohlers or click on the link for amazon. We have always had one. Sometimes the grandkids help me make a batch of pizzelles and they take home a bag of them, covered in powdered sugar. Plug in the iron and set it at about 3/4 of the way from lowest to highest. Wipe off the cooking surfaces and spray them with oil. spray again for each batch. Melt the butter in the microwave or on the stove. Mix the flour and the baking powder in a bowl and set aside. Put the eggs and the sugar in another bowl and whisk together or do it with a hand held mixer for 2-3 minutes until it thickens up. Slowly add the butter and the vanilla mixing as you go. Add the flour mixture to the egg mixture and mix it all together. You can over mix this so just get it smooth. Add a dollop of the dough to each hot spot. You will make some too big and some too small until you get the size right for your pizzelles. The pizzelle iron that these links take you to has a light that tells you when the pizzelles are done.
When they are done lift them out with a fork and right away wrap them around Cannoli tubes set them on a mopeen, er, towel with the seam side down and a weight on the top like the cooks fork and the honing steel you see in the pic.
It just takes a couple of minutes to cool off and keep their shape as you are cooking up the next pair.
When you are done making your tubes. You make the filling. It’s super easy. Just mix the powdered sugar and the ricotta cheese together. Add some extras if you want. The most common is chocolate chips then comes ground up pistachios. You can add just about anything. We’ve seen them with cherries, raisons, chopped up walnuts and on and on. Or, you could just use the filling with nothing else added.
Enjoy! With some espresso and some samboca.