wooden serving board topped with cannolis made with vanilla pizzelle cookies and a  vanilla-ricotta mixture with chopped chocolate

Pizzelle Cookie Cannolis

Total Time
1 hr 26 min
20 min
6 min
Light and easy, plan-friendly pizzelles sub for the classic fried cannoli shell. Creamy ricotta, dark chocolate, and orange zest make the best filling ever. Keep in mind that you do have to let the ricotta drain for at least an hour before using. Excess moisture could make any pastry too soggy, so it's not a step you should skip. Combine the ricotta with whipped topping, powdered sugar, vanilla extract, orange zest, and dark chocolate, and the filling is ready. This filling can be made up to a day ahead and refrigerated in an airtight container. Pipe the filling into the shells just before serving.


Part skim ricotta cheese

18 Tbsp, (1 cup plus 2 Tbsp)

Light aerosol whipped cream

½ cup(s)

Powdered sugar (confectioner's)

3 Tbsp

Vanilla extract

¾ tsp

Orange zest

¼ tsp, finely grated

60-69% dark chocolate

¾ oz, finely chopped

Vanilla pizzelle (3-4")

8 item(s)


  1. Line a mesh strainer with a paper coffee filter or piece of cheesecloth; set over a small bowl. Add ricotta; cover with plastic wrap and top with a heavy can. Refrigerate at least 1 hour to drain.
  2. In another small bowl, combine drained ricotta, whipped topping, sugar, vanilla and orange zest; fold in chocolate and set aside.
  3. Microwave cookies, one at a time, on a paper plate for 20-30 seconds. Immediately remove warm cookie and wrap around a utensil handle (such as a peeler) to form a shell (or carefully shape shells with your hands). Let cool; repeat with remaining cookies.
  4. Spoon or pipe 2 Tbsp filling into each cookie shell; serve immediately.
  5. Serving size: 1 cannoli


The cannoli filling can be made up to a day ahead and refrigerated in an airtight container. Assemble just before serving.