PIZZELLE ROLLS (CANNOLI)

By   December 16, 2014

Pizzelles Rolls (14 of 15)

Traditional Italian pizzelle cookie shaped into a cannoli and filled with amazing fluffy cream – holiday season at its best! I must tell you this dessert is a crowd pleaser. Once these cuties enter the room on a platter, everyone just can’t help, but wish it was time for dessert. You can’t go wrong with these.

The month of December is a very eventful month for me. First of all, this December marks one year anniversary for VerasCooking blog! I started blogging mostly because I wanted to have all my recipes in one place. I love cooking, and by starting a blog I’ve learned that I love sharing my recipes as well. I wasn’t able to post as much as I’d like to, but I’ve met some very interesting people in the world of blogosphere (love this word), from whom I’ve learned a thing or two about blogging, photography, traveling, different cuisines, the people that I wouldn’t get a chance to meet if not for blogging.

Second, December is my birthday month. Its actually this week! I don’t know about you guys, but time flies for me. I don’t count my years any longer, just enjoying each and every day. Third, its almost Christmas! Honestly, I haven’t wrapped a single present. Let alone wrapping, I’m not even done with my Christmas shopping. The Christmas tree is up and shinning, the house smells like cookies, my kids are busy making crafts and wrapping them, and I feel blessed.

So let’s get back to the recipe. Why I love these Pizzelles, especially in such busy and stressful time as holiday season, is that they’re just like any other cookies stay fresh for weeks if stored in airtight container. The cream part could be done the very last minute or a day ahead. This recipe makes about 100 cookies. You can always make a half of recipe, but I make a big batch, and store them until ready to use. So I hope you’ll love them as much as we do.

Ingredients:

  • 6 eggs
  • 2 sticks unsalted butter (4 ounce each)
  • 1 cup sugar
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 3+1/2 cups flour

Pizzelles Rolls (1 of 15)

Ingredients for filling:

  • 8 ounce Cool whip
  • 1 jar condensed milk

Pizzelles Rolls (2 of 15)

You will also need: a pizzelle iron, and cannoli molds. You can substitute cannoli molds with the handle of a wooden spoon.

Pizzelles Rolls (3 of 15) Pizzelles Rolls (4 of 15)

Preheat electric pizzelle iron. Make sure to read manufacture instructions and follow them. In a large bowl, beat sugar with butter until white and fluffy.

Pizzelles Rolls (5 of 15) Pizzelles Rolls (6 of 15)

Add eggs, milk, baking powder, flour, mix until well blended, occasionally scraping bowl with rubber spatula.

Pizzelles Rolls (7 of 15)

Pour 1 teaspoon batter onto center of pizzelle iron. Cover, bake approximately 1 minute or as manufacturer directs. My pizzelle iron has a light indicator that stops blinking when the cookies are done.

Pizzelles Rolls (8 of 15) Pizzelles Rolls (11 of 15)

When its done, and the cookies are still very hot, roll each cookie around handle of wooden spoon or cannoli mold. Let cool.

Pizzelles Rolls (10 of 15)

Pizzelles Rolls (12 of 15)

When cookies are cold, fill them up with cream, using a pastry bag. I like to dip each end of cookie in melted chocolate. Its totally optional step, but if you decide to do so, dip them before filling up with cream. To make the cream, beat together on high speed, frozen cool whip and condensed milk until fluffy, for about 10 minutes. Don’t get discouraged because it will look runny in a beginning, just keep whipping.

Pizzelles Rolls (13 of 15)

Enjoy!

PIZZELLE ROLLS (CANNOLI)

  • Servings: this recipe makes 100
  • Print
Pizzelles Rolls (15 of 15)

By: VerasCooking.com

Why I love these Pizzelles, especially in such busy and stressful time as holiday season, is that they’re just like any other cookies stay fresh for weeks if stored in airtight container. The cream part could be done the very last minute or a day ahead. This recipe makes about 100 cookies. You can always make a half of recipe, but I make a big batch, and store them until ready to use. So I hope you’ll love them as much as we do.

Ingredients:

  • 6 eggs
  • 2 sticks unsalted butter (4 ounce each)
  • 1 cup sugar
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 3+1/2 cups flour

Ingredients for filling:

  • 8 ounce Cool whip
  • 1 jar condensed milk

You will also need: a pizzelle iron, and cannoli molds. You can substitute cannoli molds with the handle of a wooden spoon.

Instructions:

  1. Preheat electric pizzelle iron. Make sure to read manufacture instructions and follow them.
  2. In a large bowl, beat sugar with butter until white and fluffy.
  3. Add eggs, milk, baking powder, flour, mix until well blended, occasionally scraping bowl with rubber spatula.
  4. Pour 1 teaspoon batter onto center of pizzelle iron. Cover, bake approximately 1 minute or as manufacturer directs. My pizzelle iron has a light indicator that stops blinking when the cookies are done.
  5. When its done, and the cookies are still very hot, roll each cookie around handle of wooden spoon or cannoli mold. Let cool.
  6.  I like to dip each end of cookie in melted chocolate. Its totally optional step, but if you decide to do so, dip them before filling up with cream.
  7. To make the cream, beat together on high speed, frozen cool whip and condensed milk until fluffy, for about 10 minutes. Don’t get discouraged because it will look runny in a beginning, just keep whipping.
  8. When cookies are cold, fill them up with cream, using a pastry bag.

Enjoy!

13 Comments on “PIZZELLE ROLLS (CANNOLI)

  1. Fae's Twist & Tango

    First of all, Happy Birthday Darling Vera!!! Next Congratulations for the 1st anniversary of your blog. Third, these pizzelle rolls cannoli are gorgeous, and I am sure very delicious! Enjoy all the special events! You are young and beautiful. <3

  2. Yana

    They look scrumptious! The filling are my 2 fav things so I will be trying these! How long do they hold up with the filling? I’m afraid they will become soggy after several hours.

    1. VerasCooking.com Post author

      As long as they’re refrigerated, they will not become soggy. I’ve made cannoli one and even two days in advance, they do get a little softer, but its the way they’re supposed to be. I hope you’ll enjoy them.

      1. Yana

        Did you use this same dough for the cannoli ones & fry them? I have the forms and have made cannoli before. Just not the biggest fan of the ricotta filling.

        1. VerasCooking.com Post author

          Yes, I used this recipe Pizzelle Rolls (Cannoli), and baked them on the Pizzelle iron. I’ve been using this recipe for years, they always turn out perfect. Go ahead and give it a try 😉

  3. Luba

    Vera thank you for sharing this recipe,. It’s definately a keeper. I used a teaspoon per one cookie because tablespoon was overfilling. I love your blog and everything looks delightful.

    1. VerasCooking.com Post author

      Luba, you’re right, it has to be a teaspoon. I will go ahead and correct it. Thank you so much for pointing this out to me. I’m so happy you liked the recipe.

  4. Pingback: Hazelnut Cannoli filled with Ricotta, Honey and Pistachios - Fae's Twist & Tango

  5. Lena

    Hi Vera! Thank you for sharing this.i just wanted to clarify: is this a 4 oz cool whip that you’re using or an 8 oz? thanks.

    1. Vera Post author

      Hi, and welcome! I’m using 8 oz package of cool whip in this recipe. 🙂 I didn’t realize that I wrote 4 oz, I’m going to fix it. Thank you!

  6. Lena

    Thank you so much for getting back to me on this. Great job posting pictures and directions. Merry Christmas and happy new year!

    1. Vera Post author

      It makes me so happy to know that people enjoy my work. This is the best reward and encouragement. 🙂 Merry Christmas and a Happy New Year to you as well!

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