Entertaining with Cannolis and Other Pizzelle Delicacies

It is not surprising that Italy, cradle of some of the world's finest cuisine, created the pizzelle and found almost magical ways to use the pizzelle as the foundation for an even greater range of taste sensations. Perhaps the cannoli is the most popular of these pastries. Like the pizzelle itself, the variations are endless and an opportunity to explore delicacies with your own favorite fillings, fruits, and flavorings. The cannoli shell is formed by wrapping the hot pizzelle immediately as it is removed from the Pizzelle Pro® around a wooden dowel rod, a metal rod or cylinder, or a cylindrical spoon handle about 7/8 inches in diameter. Because this wrapping can be done only while the pizzelle is still very hot, you will find it helpful to: (a) quickly roll the pizzelle around the form; (b) locate the area of overlap (where the pizzelle overlaps itself); (c) then hold onto the form, press and hold that overlap area down on a flat hard surface for a few seconds while the pizzelle cools into a rigid cylindrical form. Practice does help. If, as an alternative, the pizzelle is wrapped around a small wooden or metal cone, a cone-shaped pizzelle shell can be created. The round or cone-shaped shells formed as described above can be filled with any of the following delicious cannoli recipes, kindly provided by Caterina Casola of Buffalo, New York and Marie Doria of Chicago, Illinois.

Traditional Italian Cannoli Filling (Mrs. Caterina Casola)

Another recipe from the Casola family refined over generations in Italy.

1 lb. Ricotta cheese (low moisture)
1/3 cup granulated sugar
1/3 cup confectioner's sugar
1/3 cup mini chocolate chips or candied fruits
1 tsp. rum extract

1. Make certain to use the low moisture cheese to ensure that the filling will be sufficiently stiff. Add granulated sugar and confectioner's sugar and rum extract to the Ricotta and beat with a power mixer at a medium speed for 10 minutes, scraping the bowl periodically to ensure ingredients mix well.
2. Then add chocolate chips or fruit and beat for another 3 minutes. At this stage the Ricotta mixture should be creamy, but stiff. If it appears too stiff to extrude from a pastry bag, slowly add more confectioner's sugar to the mix and blend for another 2-3 minutes until you have the right consistency.
3. Refrigerate for a few hours before use. (It's safe to hold for 2-3 days).
4. Load pastry bag with mix and fill each cannoli shell fully.
5. Decorate the ends of the cannoli with ground toasted almonds or pistachios. For added decoration place a raspberry or shredded coconut on each end of the cannoli.
6. Immediately before serving, sprinkle lightly with confectionery sugar.

Marie Doria's Favorite Cannoli Filling Recipe
This adds a slight cinnamon flavor to the filling.

1 lb. Ricotta cheese
1 cup powdered sugar
3/4 tsp. cinnamon
3 tbsp. semi-sweet grated chocolate or chocolate chips
1/2 cup chopped nuts (preferrably walnuts or almonds)

1. Use low moisture Ricotta or thoroughly drain off all excess liquid from the cheese. Add the powdered sugar and cinnamon to the cheese and use an electric mixer to blend the ingredients fully.
2. Fold in the grated chocolate or chocolate chips.
3. Place the cannoli mix in a pastry bag for easy dispensing into the formed pizzelle shells.
4. Fill each shell fully with the mix, and for decorations and added flavor press the chopped nuts onto the exposed areas of the cannoli. For an interesting variation, blend 1/2 teaspoon of rum extract into the cannoli mix and prepare a tablespoon of chopped cherries or candied cherries to decorate further the exposed surface of the finished cannoli.

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