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Mock italian cannoli with pizzelle on top of a blue cutting board covered in powdered sugar.

Pizzelle Cannoli

If you love cannoli but don't want to make and fry the shells, try this innovative Pizzelle Cannoli variation. It's made with rolled Pizzelle cookies and sweetened ricotta cream, and the cookies are easy to make and sturdy to handle.
Course Dessert
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 cookies
Calories 612kcal


  • Pizzelle iron (see note 1)


For the filling:

For the cookies:


To make the filling:

  • Using a standing mixer fitted with the whisk attachment or an electric mixer, whip the heavy cream until stiff peaks form. 
  • Meanwhile, in a medium bowl, combine ricotta, powdered sugar, and 2 teaspoons vanilla. Fold in whipped cream, cover, and refrigerate while making the Pizzelle cookies.

To make the cookies:

  • Preheat Pizzelle iron and lightly coat with nonstick cooking spray. In a large bowl, combine flour, sugar, butter, eggs, vanilla, and baking powder.
  • Drop slightly rounded tablespoons of batter on to Pizzelle iron and close. Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute.
  • Using a nonstick spatula, remove one pizzelle, leaving the second still on the open press, carefully wrap around a ¾” wooden dowel and pinch where the ends of the cookie meet.
  • Hold until pizzelle is cool enough to retain its shape, using a kitchen towel if necessary to prevent burning your fingers. Repeat with second cookie on press and all remaining batter.
  • Remove filling from the refrigerator and fold in chocolate chips. Using a pastry bag fitted with only a large coupler and no tip, pipe the filling into each side of a cooled pizzelle. It is okay if the filling does not go all the way through the middle of the cookie.
  • Garnish with additional chocolate chips and dust with powdered sugar if desired. Serve immediately or chill until serving time.



  1. Pizzelle iron: Modern versions are just like a waffle maker: a silvery, shiny, beautiful waffle maker that makes cookies. I have this pizzelle iron (Culinary Hill may earn money if you buy through this link).
  2. Vanilla extract: Or substitute anise or almond extract. For lemon, use 1 teaspoon lemon oil instead of lemon extract (lemon extract doesn’t have enough flavor).
  3. Yield: This recipe about 36 cannoli (12 servings of 3 cannoli per person). The recipe may be halved.
  4. Storage: Store leftover cookies covered in the refrigerator for up to 4 days.


Serving: 1 cookie | Calories: 612kcal | Carbohydrates: 58g | Protein: 15g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 155mg | Sodium: 272mg | Potassium: 221mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1097IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 2mg