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Cannoli Cones

Cannoli Cones

  • Yield: 12 Cannoli Cones 1x



For the Pizzelle Cookies

  • 1/2 c unsalted butter
  • 3 large eggs
  • 3/4 c granulated sugar
  • 3/8 tsp salt
  • 1 tsp vanilla extract
  • 1 3/4 c all purpose flour
  • 2 tsp baking powder
  • 1/2 c dark chocolate chips (for dipping) (optional)

For the Cannoli Filling

  • 2 c premium or full fat ricotta cheese
  • 1 c heavy whipping cream
  • 1 1/2 c powdered sugar
  • 1/2 tsp ground cinnamon
  • dash salt
  • 1/4 c dark chocolate chips, chopped into fine pieces


For the Pizzelle Cookies

  1. Melt the butter in a microwave safe bowl and set aside.
  2. In a large bowl, beat the eggs, sugar, salt, and vanilla until well combined.
  3. Stir in the flour and baking powder, mixing until smooth.
  4. Lastly, add the cooled, melted butter, again mixing until smooth; the batter will be thick and sticky, and get even more stiff as it it sits.
  5. Heat your pizzelle iron. Once it's ready to go, you can give it a quick spritz of nonstick canola oil spray or you can use a silicone basting brush to oil it up.
  6. Using a cookie scoop, put about 1-2tbsp of batter (depending on the size of your iron, you may have to experiment!) onto each pizzelle pattern. Cook the pizzelle according to the instructions that came with your iron. Usually, they take about 2 minutes to turn a darker golden-brown. I take mine out at the first sign of golden brown which keeps them soft but still crisp enough.
  7. Once finished baking, use a fork to gently lift the pizzelle out of the iron. Wrap the hot cookie around the cone form. Set it down on a baking rack (seam side down) and allow to cool (2 minutes).
  8. You can go start making the next batch of cookies. Right before they're done, remove the cones from the cooled cookies and use for your next batch. Allow all cookies to cool completely.
  9. If dipping the edges in chocolate, microwave the chocolate chips in a bowl in the microwave, stirring at 10 second intervals until smooth. Dip the edges of the cones in chocolate and allow to cool.

For the Cannoli Filling

  1. Pour the heavy cream into a large bowl and beat on high with a hand mixer until whipped cream forms (about 5 minutes). Set aside.
  2. In a seperate large bowl, add the ricotta cheese. Using a large spoon or spatula, stir the cheese until it is nice and smooth, for about 1 minute or so. Usually when you take it out of the container it is stiff, so we just want to soften it.
  3. To the cheese, add the powdered sugar, cinnamon and salt. Mix well.
  4. When the sugar if fully incorporated, gently fold in the whipped cream until fully mixed.
  5. Lastly, fold in the chopped chocolate chips.
  6. Cover the bow with plastic wrap and set in the fridge for 30 minutes.
  7. Right before serving, fill a large piping bag fitted with a large star tip with the mixture. Pipe the cannoli cream into the shell. Dust with extra chocolate if desired.


Pizzelle Recipe from: King Arthur Flour

Cannoli Cream Recipe by