10
Maria Doria’s Optional Cannoli Filling Recipe
This is an American variation adding cream for a smoother filling.
1 pound Ricotta cheese
2 tablespoons heavy cream
1
⁄
4
cup granulated sugar
3 tablespoons orange liquor
2 ounces finely chopped semisweet chocolate
3 tablespoons chopped mixed candied fruits
Fills 6-8 cannoli shells.
1. Use moisture-free Ricotta cheese or drain off all excess liquid from the cheese. Combine the
cheese, cream, sugar and orange liquor and then blend fully with a hand mixer. The mixture must
be stiff enough so that it will hold its shape when used to fill the pizzelle shells. If needed, add
more cheese to stiffen the mixture. Then fold in the chocolate chips and candied fruits.
2. Load the mix into a pastry bag and fill each shell fully. If you wish to decorate the exposed
cannoli surface, consider using chocolate bits, jimmies, more candied fruits or colored chopped
nuts. For best results, do not fill until ready to serve.
DELICIOUS VARIATIONS OF THE CANNOLIS
AND PIZZELLE PASTRIES
Pizzelle shells can be used in a variety of other ways. Consider alternate fillings such as thick
flavored custards, heavy puddings, whipping cream (plain or with powdered sugar), meringue
or cheese cake.
It is possible also to create attractive pastry baskets by quickly forming the pizzelle while still
hot over the base of a small flat bottom glass or cup. These small baskets can be filled with any
of the foods listed above or used as individualized decorative containers for raspberries,
chopped peaches, cherries, other favorite fruits or candies.
Chocolate covered pizzelles or cannoli shells are another special treat. To melt the chocolate,
place it in a bowl and heat in the microwave or in a saucepan on low heat stirring periodically
as it melts. Simply dip the end or entire pizzelle shell (plain or chocolate) in melted dipping-
chocolate and allow to cool at room temperature or, to cool faster, place it in the refrigerator.
