Cannoli Stuffed Pizzelle Sandwiches

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Cannoli Stuffed Pizzelle Sandwiches bring together two beloved Italian desserts in one irresistible bite. Crisp, delicate pizzelle cookies—lightly golden with their signature waffle pattern—are transformed into elegant sandwich shells that cradle a luscious, sweet ricotta filling. Each bite delivers a contrast of textures: the gentle snap of the pizzelle giving way to a creamy center studded with mini chocolate chips.

These charming treats look bakery-worthy yet feel wonderfully homemade. A light dusting of powdered sugar adds a snowy finish, while the rich cannoli cream tucked inside makes them perfect for holidays, celebrations, or anytime you crave a dessert that feels both classic and indulgent.

Why You’ll Love This Cannoli Stuffed Pizzelle Sandwiches

This dessert captures the flavor of traditional cannoli without the need for deep frying. The pizzelle provide a crisp and elegant shell, while the ricotta filling is smooth, lightly sweet, and customizable with chocolate chips, citrus zest, or chopped pistachios. They’re easy to prepare ahead of time, visually stunning on a dessert tray, and ideal for parties because they’re individually portioned and simple to serve.

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Preparation Phase & Tools to Use (Essential Tools and Equipment and the Importance of Each Tool)

To make Cannoli Stuffed Pizzelle Sandwiches successfully, a pizzelle maker is essential for creating thin, evenly patterned cookies with the perfect crisp texture. A mixing bowl allows you to combine the ricotta filling smoothly, while a fine-mesh strainer is important for draining excess moisture from the ricotta to prevent a runny filling. An electric hand mixer or stand mixer ensures a creamy, lump-free texture. A piping bag (or a zip-top bag with the corner snipped) helps fill the sandwiches neatly and evenly. Finally, a cooling rack keeps the pizzelle crisp as they cool, preventing sogginess from trapped steam.

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Preparation Tips

For the best results, always strain the ricotta for at least a few hours or overnight to achieve a thick and stable filling. Make sure the pizzelle are completely cooled before assembling to maintain their crisp texture. If preparing ahead, store the filling and cookies separately and assemble shortly before serving to avoid softening. Lightly dust with powdered sugar just before presentation for a fresh, polished look.

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Ingredients for this Cannoli Stuffed Pizzelle Sandwiches

For the Pizzelle Cookies

• 3 large eggs, room temperature (helps create a smooth, evenly blended batter)
• 3/4 cup granulated sugar (for sweetness and crisp texture)
• 1/2 cup unsalted butter, melted and slightly cooled (adds richness and structure)
• 1 teaspoon pure vanilla extract (enhances overall flavor)
• 1/2 teaspoon almond extract (optional but adds authentic Italian bakery aroma)
• 1 3/4 cups all-purpose flour (provides structure)
• 2 teaspoons baking powder (ensures lightness)
• Pinch of salt (balances sweetness)

For the Cannoli Filling

• 2 cups whole milk ricotta cheese, well drained (critical for thick, creamy filling)
• 3/4 cup powdered sugar, sifted (for smooth sweetness without graininess)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (optional, adds warmth)
• 3/4 cup mini chocolate chips (plus extra for garnish)
• 1/4 cup finely chopped pistachios (optional for texture and color)
• Zest of 1/2 orange or lemon (optional for brightness)

For Garnish

• Powdered sugar for dusting
• Extra mini chocolate chips or chopped pistachios

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Step 1: Prepare and Drain the Ricotta

Place the ricotta cheese into a fine-mesh strainer lined with cheesecloth or paper towels. Set it over a bowl and refrigerate for at least 4 hours or overnight. This removes excess moisture and ensures the filling holds its shape inside the pizzelle sandwiches.

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Step 2: Make the Cannoli Filling

In a large mixing bowl, combine the drained ricotta and sifted powdered sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Add vanilla extract, cinnamon (if using), and citrus zest. Mix until fully incorporated. Fold in mini chocolate chips and pistachios gently with a spatula. Cover and refrigerate for at least 1 hour to allow flavors to meld and filling to firm up.

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Step 3: Prepare the Pizzelle Batter

In a large bowl, whisk together eggs and sugar until pale and slightly thickened. Slowly pour in melted butter while whisking continuously to prevent scrambling the eggs. Add vanilla and almond extract.

In a separate bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, stirring until a smooth batter forms. The batter should be thick but scoopable.

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Step 4: Cook the Pizzelle

Preheat the pizzelle maker according to manufacturer instructions. Lightly grease if necessary. Drop about 1 tablespoon of batter into the center of each patterned grid. Close the lid and cook for 30–60 seconds, or until golden brown.

Carefully remove with a spatula and transfer to a cooling rack. Allow them to cool completely so they become crisp. Repeat with remaining batter.

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Step 5: Pair and Prepare for Filling

Once cooled, match pizzelle cookies in similar sizes to create sandwich pairs. Ensure they are fully crisp before filling to prevent softening.

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Step 6: Fill the Sandwiches

Transfer the chilled cannoli filling into a piping bag fitted with a large round or star tip. Pipe a generous swirl onto the flat side of one pizzelle. Place a second pizzelle on top and gently press until the filling reaches the edges without spilling out.

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Step 7: Garnish and Finish

Roll the exposed filling edges in mini chocolate chips or chopped pistachios for a decorative finish. Lightly dust the tops with powdered sugar just before serving.

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Step 8: Serve and Enjoy

Arrange the Cannoli Stuffed Pizzelle Sandwiches on a serving platter. Serve immediately for maximum crispness, or refrigerate briefly (no more than 2–3 hours) before serving for a slightly softened texture.

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Notes

Cannoli Stuffed Pizzelle Sandwiches are best enjoyed the same day they are assembled, as the moisture from the ricotta filling gradually softens the crisp pizzelle. For the most authentic flavor, use whole milk ricotta and avoid low-fat versions, which can result in a thinner consistency. If you prefer a sweeter filling, adjust the powdered sugar slightly to taste, but add gradually to avoid overpowering the delicate cookie. Flavor variations such as espresso powder, finely chopped dark chocolate, or a hint of honey can elevate the filling even further. For a festive presentation, dip half of each assembled sandwich in melted chocolate and allow it to set before serving.

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Watch Out for These Mistakes While Cooking

One common mistake is skipping the ricotta draining process, which leads to runny filling that seeps out of the sandwiches. Avoid overmixing the pizzelle batter once the flour is added, as this can make the cookies dense instead of light and crisp. Overfilling the sandwiches may cause cracking or sliding when pressed together. Cooking the pizzelle too long can make them overly dark and brittle, while undercooking leaves them soft and chewy instead of crisp. Finally, assembling the sandwiches too far in advance without proper storage can result in soggy cookies.

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Storage Instructions

Store unfilled pizzelle in an airtight container at room temperature for up to one week to maintain crispness. The cannoli filling should be kept in a sealed container in the refrigerator for up to three days. Once assembled, Cannoli Stuffed Pizzelle Sandwiches can be refrigerated for up to 24 hours, though they will gradually soften. If stacking, place parchment paper between layers to prevent sticking. Freezing is not recommended after assembly, but unfilled pizzelle may be frozen in a tightly sealed container for up to two months.

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Estimated Nutrition

Per sandwich (approximate values):

• Calories: 220–260 kcal
• Carbohydrates: 28g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 85mg
• Sugar: 16g

Nutritional values may vary depending on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I use store-bought pizzelle?

Yes, high-quality store-bought pizzelle work well and save time. Make sure they are crisp and not cracked before filling.

2. How do I make the filling thicker?

Drain the ricotta longer or mix in a tablespoon of mascarpone cheese for added stability and richness.

3. Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend designed for cookies.

4. What can I use instead of ricotta?

Mascarpone cheese can be used for a richer and smoother filling, though the flavor will differ slightly from traditional cannoli cream.

5. Can I flavor the pizzelle differently?

Absolutely. Try anise extract for a classic Italian flavor, cocoa powder for chocolate pizzelle, or lemon zest for brightness.

6. How far in advance can I assemble them?

For best texture, assemble no more than 2–3 hours before serving.

7. Why are my pizzelle soft instead of crisp?

They may be undercooked or stored before fully cooling. Ensure they are golden brown and completely cooled on a rack.

8. Can I pipe the filling without a piping bag?

Yes, use a zip-top plastic bag with a small corner cut off for a simple alternative.

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Conclusion

Cannoli Stuffed Pizzelle Sandwiches offer a beautiful balance of crisp texture and creamy indulgence, combining two classic Italian favorites into one elegant dessert. With proper preparation and thoughtful assembly, these sandwiches become a standout treat for holidays, dinner parties, or special gatherings. Their delicate crunch, rich filling, and customizable flavors make them a timeless addition to any dessert table.

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