Pizzelle Cannoli

Pizzelle Cannoli

Makes 12 to 16 Pizzelle cannoli


  • 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


  1. 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.
  2. 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