Makes 12 to 16 Pizzelle cannoli
Ingredients:
- 12 to 16 Reko Pizzelle Cookies
- 8 ounces cream cheese
- 2 tablespoons sour cream
- ¼ cup heavy cream
- 6 tablespoons sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ¾ cup mini chocolate chips
- confectioner’s sugar
Directions:
- Place 2 pizzelle at a time on a paper plate into a microwave on high power for about 30 to 40 seconds or until softened. Remove and quickly roll around a cannoli tube or the handle of a broom (covered with aluminum foil). It will harden quickly into a cylindrical cannoli shape.
- Place cream cheese, sour cream, heavy cream, sugar cinnamon and vanilla in a medium mixing bowl. Beat until well combined and fluffy with a mixer. Fold in ½ cup of the chocolate chips. Place the filling into a baggie (snip off the tip) or a pastry bag fitted with a ½ inch tip and pipe the filling into both end of the cannoli. Garnish with extra mini chocolate chips. Serve Immediately.
Recipe developed by Judy Elbaum