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Recipe

SICILIAN CANNOLI

By Chef de Cuisine
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Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 15 minutes
Totaltime: 45 minutes

The recipe makes 30 to 32 wafers. Use 12 for this recipe and reserve the remaining in a closed container.
The cannoli are made using a pizelle maker. A Pizzelle is a traditional Italian sugar cookie served plain or rolled into ice-cream cones or in this recipe into cannoli shells.

Ingredients

  • 2 eggs
    1 cup sugar
    1/2 cup melted butter
    1 cup milk
    1 1/2 cups all-purpose flour
    1 teaspoons vanilla Filling:
    16 oz Mascarpone
    1/3 cup whipping cream
    1/2 powdered sugar, plus more for garnish
    Garnish: chopped pistachio nuts

Preparation

  • Beat eggs and sugar until light and creamy.
    Stir in the remaining ingredients until smooth.
    Preheat pizzelli maker.
    Spoon 2 tablespoons of batter onto the center of the baking surface of the pizzelli maker. Close the cover. Bake for about a minute.
    Cookies are baked when golden brown.
    While wafer is hot, shape into cannoli shells. Store in an airtight container.
    Filling:
    Whip the chilled cream until stiff peaks form. Add the powdered sugar. Whisk the mascarpone and gently fold in the whipped cream.
    Scoop filling into a piping bag fitted with a tip to fill each shell. Sprinkle chopped pistachios over each end of the filled cannoli and dust with powdered sugar.
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Sicilian cannoli

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