Pizzelle Cannoli Shells: Easy No-Fry Sicilian Version
https://easyhomemaderecipes.caPizzelle Cannoli shells offer a lighter, no fry twist on the traditiona Sicilian dessert. Made with a pizzelle maker instead of deep-frying, these crisp, golden shells are perfect for filling with sweet ricotta filling.If you have a sweet tooth and like ricotta filling, try my recipe for Cake with Cannoli Filling, Easy Authentic Sicilian Cannoli with Ricotta Filling, or my easy to make Italian Almond Ricotta Cake.
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Ingredients
- 1 cup all purpose flour plus extra for rolling dough
- 2 tbsp sugar
- 1 tbsp cocoa powder
- ⅛ tsp cinnamon
- ¼ tsp salt
- 1½ tbsp shortening or butter, melted
- ¼ tsp white vinegar
- ¼ cup Marsala wine or dry white wine
- 2 tbsp egg white
- water cold, as needed
- confectioner's sugar for decoration
Instructions
- Add dry ingredients to a medium sized bowl.1 cup all purpose flour, 2 tbsp sugar, 1 tbsp cocoa powder, ⅛ tsp cinnamon, ¼ tsp salt
- In a separate small bowl mix vinegar, marsala wine, shortening and egg white. Add vinegar mixture to dry ingredients and form into the shape of a ball.1½ tbsp shortening, ¼ tsp white vinegar, ¼ cup Marsala wine, 2 tbsp egg white
- Turn out dough onto a floured surface and knead. Roll out into a thin sheet about 3 cm thick. Cut holes with a glass 3½" in diameter. Sprinkle water as needed.water
- Warm up pizzelle maker and once ready place one circle of dough in the center. Close the pizzelle maker and bake for 15 to 20 seconds.
- Using an offset spatula, remove one pizzelle at a time and use a round dowl or the handle of a kitchen tool like a whisk (1" in diameter) to help roll the pizzelle. The pizzelle will be pliable while it is still warm. Slide the round dowl out and hold the edges together until it is cool enough to place on a cooling rack with the edges face down. If you can place the center edges in between two wires to hold in place that will work best. Let cool completely.
- Repeat process and let cool completely.
- Fill with ricotta filling just before serving and sprinkle with confectioner's sugar.confectioner's sugar
Notes
Top Tips
Shot glass - use a shot glass to set the shape while the cannoli shell hardens Sit - let them sit out un covered overnight to harden up and get crispy Offset spatula - use an offset spatula to transfer the hot pizzelle to a surface where you can work it Round handle - find a circular object like the handle of a utensil about 1" thick to help you roll the cannoli into a circular shape. Crispier - wrap and tie the shells to keep them from flattening and bake for 5 minutes at 350 F Caution - the pizzelle will be hot once cooked so handle with care or use towels to prevent burning yourself.Nutrition
Serving: 1Calories: 70kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.2gSodium: 53mgPotassium: 26mgFiber: 0.4gSugar: 2gVitamin A: 0.3IUVitamin C: 0.001mgCalcium: 3mgIron: 1mg
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