We made two Italian treats into one with beautiful pizzelle cookies wrapped around a rich, chocolaty cannoli filling. Chopped pistachios are an attractive touch.
—TASTE OF HOME TEST KITCHEN
PREP: 45 MIN. + COOLING • COOK: 5 MIN./BATCH • MAKES: 12 FILLED COOKIES
1 large egg
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1/8 teaspoon almond extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
FILLING
3/4 cup sugar
3 tablespoons cornstarch
1 cup milk
1 1/8 teaspoons vanilla extract
1 drop cinnamon oil, optional
1 3/4 cups ricotta cheese
1 milk chocolate candy bar with almonds (4 1/4 ounces), chopped
1/2 cup chopped pistachios
1. In a large bowl, beat the egg, sugar, butter, vanilla, lemon peel and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well.
2. Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool.
3. In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vanilla and, if desired, cinnamon oil. Cool completely.
4. In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each end into pistachios. Serve immediately. Refrigerate leftovers.