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
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.
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.
Add eggs, milk, baking powder, flour, mix until well blended, occasionally scraping bowl with rubber spatula.
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.
When its done, and the cookies are still very hot, roll each cookie around handle of wooden spoon or cannoli mold. Let cool.
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.
Enjoy!
PIZZELLE ROLLS (CANNOLI)
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:
- 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.
- Add eggs, milk, baking powder, flour, mix until well blended, occasionally scraping bowl with rubber spatula.
- 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.
- When its done, and the cookies are still very hot, roll each cookie around handle of wooden spoon or cannoli mold. Let cool.
- 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.
- When cookies are cold, fill them up with cream, using a pastry bag.
Enjoy!
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
Thank you so much for the kind words, Fae. 🙂
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.
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.
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.
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 😉
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.
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.
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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.
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!
Thank you so much for getting back to me on this. Great job posting pictures and directions. Merry Christmas and happy new year!
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!
I love this recipe, but when I tried to roll them they were cracking. Is there any tips on rolling them without cracking?
Hi Mary! In order to avoid cracking, it is very important to roll the cookies while still very hot; roll each cookie around the handle of a wooden spoon or cannoli mold, and then let it cool. I usually wear gloves so I can roll them quick right as they baked. I hope this works for you.
I haven’t made these yet but where can I buy the cannoli tubes. What else can I use besides the wooden spoon. I have to make a lot. Thank you
Here’s the link to cannoli forms:
https://www.amazon.com/Cannoli-EURICA-Stainless-Non-stick-Croissant/dp/B07G76BV21/ref=pd_aw_vtph_79_bs_1/144-9544551-5076425?_encoding=UTF8&pd_rd_i=B07G76BV21&pd_rd_r=2c49f674-398c-11e9-9cd4-6d5f0a16268d&pd_rd_w=rDxAk&pd_rd_wg=sV60p&pf_rd_p=33304d62-e1a9-4538-a43c-b1d2dc49800d&pf_rd_r=F69RM5XMNMK2X7ZGJDV5&psc=1&refRID=F69RM5XMNMK2X7ZGJDV5
Hope this helps 😉
I would like to do these for a wedding. Can I freeze ahead of time with filling?