Introducing Our Authentic Cannoli Recipe: A Taste of Italy’s Sweet Tradition!
Prepare to indulge in a timeless Italian delicacy with our classic Cannoli recipe. Straight from the heart of Italy’s culinary heritage, these iconic pastries are a symphony of crispy pizzelle shells – with quick assistance from your microwave – shaped into tubes, with creamy filling, and a sprinkle of culinary magic.
Imagine indulging into a crunchy, golden cannoli shell, that you easily formed from Reko Pizzelles, perfectly balanced by a luscious, sweet ricotta filling. Each bite is a journey to the streets of the Abruzzo region, where the air is filled with the aroma of freshly baked pastries and the spirit of Italian hospitality.
Crafted with generations of tradition and a dash of amore, our Traditional Pizzelle Cannoli recipe is more than just a dessert—it’s a celebration of la dolce vita. Whether you’re sharing them with loved ones or savoring them as a solo indulgence, these delightful treats are sure to transport you to the sunny shores of Italy. So, let’s savor the sweetness of tradition, one heavenly bite at a time… Mangia e buon appetito!
Makes approx. 36-40 Cannoli
Ingredients
- 200g package of Reko Vanilla Pizzelle Cookies (or desired flavor)
- 1/2 cup whipping cream
- 1-12 ounce container whole milk ricotta cheese, strained
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
Directions:
- Microwave a Pizzelle Cookie for 18 seconds and curl the sides in together and hold for 5 seconds. Repeat until desired amount of cannoli shells needed. Set Aside.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.
- In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream.
- Chill the cream for at least 2 hours before filling the cannoli shells.
- Fill cannoli shells with cream and serve immediately. Enjoy!