We made two Italian treats into one with beautiful pizzelle cookies wrapped around a rich, chocolaty cannoli filling. The chopped pistachios are a pretty added touch. —Taste of Home Test Kitchen
Ingredients
- 1 large egg, room temperature
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon grated lemon zest
- 1/8 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- FILLING:
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 cup whole milk
- 1-1/8 teaspoons vanilla extract
- 1 drop cinnamon oil, optional
- 1-3/4 cups ricotta cheese
- 1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped
- 1/2 cup chopped pistachios
Directions
- In a large bowl, beat egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well.
- Bake in a preheated pizzelle maker according to manufacturer’s directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool.
- In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in vanilla and, if desired, cinnamon oil. Cool completely.
- In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chopped chocolate. Spoon or pipe filling into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.
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