This recipe is shared from friends in Chicago at Pizzeria Bebu. Please be sure to visit when you’re in my neck of the woods!
- 3 eggs, room temp
- 3/4 C sugar
- 1/2 C butter, melted and cooled
- 2 t Baking powder
- 1 tt Vanilla
- 1 3/4 C flour
- Sift flour and baking powder together.
- In a large mixing bowl, beat eggs and sugar. Add cooled butter and vanilla. Add sifted flour mixture to batter. The batter should be stiff enough to be dropped by a spoon. It can also be refrigerated and used later.*
- Place 1 heaping teaspoon batter on each grid and bake according to directions for your pizzelle iron. The size of batter will also depend on the type of iron you are using.
- For cannoli, carefully close the disc while warm and hold until set. You can dip the ends in melted chocolate and roll in chopped pistachios, if you choose. The cannoli can be dusted with powdered sugar, too.
*Make sure you’re giving your dough plenty of time to come up to room temperature and proof. It will lead to a fluffier, lighter crumb on your dough.
There are several ways to make cannoli filling - with or without whipping cream, add ground cinnamon and/or allspice. You can add citrus flavor with zest. Many like to add chocolate chips. Be creative and have fun with it!
IMPORTANT - If you notice that your ricotta is wet, line a sieve with cheesecloth and drain as much moisture out as possible. It’s best to make your filling ahead and let it set in the fridge before filling. Fill your cannoli as close to serving time as possible so they stay crisp!
- 2 C whole milk ricotta cheese (I prefer Mancuso, Chellino, or Grande brands)
- 3⁄4 c powdered sugar
- Zest of 1 lemon
- 1⁄4 c mini chocolate chips
- 1⁄2 t vanilla