Cannoli Stuffed Pizzelle Sandwiches

Save this recipe on:

Cannoli Stuffed Pizzelle Sandwiches take everything you love about classic Italian cannoli and tuck it into crisp, lacy pizzelle cookies. Each bite has the perfect contrast of crunchy wafer and creamy, lightly sweet ricotta filling dotted with mini chocolate chips.

They’re elegant enough for the holidays and easy enough for a casual get‑together. Stack them high on a platter for Christmas, Easter, bridal showers, or any time you want a make‑ahead dessert that looks like it came from a bakery but is secretly simple to pull together at home.

---

Why You’ll Love These Cannoli Stuffed Pizzelle Sandwiches

These little sandwiches give you the flavor of traditional cannoli without needing to fry shells or hunt down special pastry tubes. Store‑bought pizzelle do the heavy lifting, so most of your time is spent whipping up the creamy filling and assembling.

The ricotta–mascarpone center is smooth, rich, and lightly sweetened, with a hint of orange zest and cinnamon to keep things bright and cozy. Mini chocolate chips add pops of texture, and a quick roll in chopped pistachios makes them look instantly party‑ready.

You can make them ahead, they travel well, and they’re easy to scale up for a crowd. Plus, they feel special enough to serve alongside coffee after dinner or as part of a dessert board filled with cookies and fruit.

---

What Kind of Pizzelle Should I Use for Cannoli Sandwiches?

For the best Cannoli Stuffed Pizzelle Sandwiches, choose pizzelle that are thin, crisp, and not overly sweet. Classic anise, vanilla, or even lemon pizzelle all work beautifully with the ricotta filling.

If you’re using homemade pizzelle, let them cool completely so they’re nice and crisp before you start filling. Slightly darker, well‑browned pizzelle will have a deeper flavor and a sturdier texture, which helps them hold up to the creamy filling.

If you’re using store‑bought pizzelle, pick a brand with minimal cracking in the package and cookies that are mostly flat (not warped). Avoid very soft or chewy pizzelle, as they’ll lose their structure quickly once filled.

---

Ingredients for Cannoli Stuffed Pizzelle Sandwiches

Before you start assembling, it helps to understand what each ingredient is bringing to the party. Here’s a closer look at what you’ll need and why it matters.

• Pizzelle cookies – Crisp Italian waffle cookies that become the “shells” for your sandwiches.
• Whole milk ricotta cheese – The base of the cannoli filling; rich but light with a mild, milky flavor.
• Mascarpone cheese – Adds luxurious creaminess and body so the filling pipes and spreads easily.
• Powdered sugar – Sweetens the filling and dissolves smoothly without grittiness.
• Vanilla extract – Rounds out the flavors and adds a warm, bakery‑style aroma.
• Orange zest – A classic cannoli flavor that brightens the filling and cuts through richness.
• Ground cinnamon – Adds a hint of warm spice that makes the filling feel cozy and aromatic.
• Fine sea salt – Just a pinch to balance the sweetness and deepen all the other flavors.
• Mini chocolate chips – Tiny bits of chocolate throughout the filling for texture and a little crunch.
• Chopped pistachios (optional) – Rolled around the edges for color, crunch, and a pretty, classic cannoli look.

---

How To Make Cannoli Stuffed Pizzelle Sandwiches

Even though these sandwiches look fancy on a dessert table, they come together in a few straightforward steps. Give yourself a bit of time for draining and chilling the ricotta so the filling sets up nicely.

Step 1: Drain the ricotta

Line a fine‑mesh sieve with cheesecloth or paper towels and set it over a bowl. Add the ricotta and let it sit for at least 15–20 minutes so excess liquid can drip away. This keeps the filling thick and prevents soggy pizzelle.

Step 2: Make the cannoli filling

In a medium mixing bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla, orange zest, cinnamon, and a pinch of salt. Beat with a hand mixer or whisk until the mixture is smooth, creamy, and slightly fluffy.

Step 3: Fold in the chocolate chips

Use a spatula to gently fold the mini chocolate chips into the filling until evenly distributed. Over‑mixing can deflate the mixture, so fold just until everything looks speckled with chocolate.

Step 4: Chill the filling

Cover the bowl and refrigerate the filling for 20–30 minutes. This short chill time helps the mixture firm up so it’s easier to pipe or spoon onto the pizzelle without running.

Step 5: Fill the pizzelle

Lay half of the pizzelle cookies flat‑side up on a tray. Pipe or spoon a generous mound of filling onto the center of each cookie. Top with a second pizzelle, flat‑side down, and press very gently until the filling just reaches the edges.

Step 6: Finish with pistachios and powdered sugar

If using pistachios, pour them into a shallow dish and gently roll the edges of each sandwich so the exposed filling picks up a ring of nuts. Right before serving, dust the tops lightly with extra powdered sugar for a pretty finish.

Step 7: Chill or serve

You can serve the sandwiches right away for maximum crunch, or refrigerate them for a couple of hours if you prefer a slightly softer, melt‑in‑your‑mouth texture. Either way, keep them in a single layer or between sheets of parchment so they don’t stick together.

---

How to Serve Cannoli Stuffed Pizzelle Sandwiches

Cannoli Stuffed Pizzelle Sandwiches are the kind of dessert that effortlessly dresses up any table. Arrange them in concentric circles on a cake stand, tuck them onto a cookie tray, or nestle them among fresh berries and chocolate pieces on a dessert board.

This recipe makes about 12 sandwich cookies, which is perfect for serving 10–12 people when everyone is sampling a few small desserts. For a more indulgent portion, plan on one or two sandwiches per person and scale the recipe as needed.

They’re lovely with espresso, cappuccino, or a simple cup of hot coffee or tea. For a extra‑special touch, drizzle a bit of melted dark chocolate over the tops or plate them with a spoonful of whipped cream and fresh berries.

---

How to Store Cannoli Stuffed Pizzelle Sandwiches

Because the filling is dairy‑based, these sandwiches should be stored in the refrigerator. Arrange them in a single layer in an airtight container, or separate layers with parchment paper so the pizzelle don’t stick together.

For the best texture, enjoy them within 24 hours. The pizzelle will slowly soften in the fridge as they absorb moisture from the filling. Some people love that tender, cake‑like texture, but if you prefer them very crisp, fill them closer to serving time.

You can make the filling up to 2 days in advance and keep it covered in the refrigerator, then assemble the sandwiches a few hours before your event. Fully assembled sandwiches don’t freeze well because the pizzelle can become chewy, but the filling alone can be frozen in an airtight container for up to 1 month and thawed in the fridge before using.

---

Frequently Asked Questions

Can I use only ricotta without mascarpone?

Yes. If you prefer, you can make the filling with just ricotta. Be sure to drain it very well and add a bit more powdered sugar to help thicken it. The texture will be slightly lighter and less creamy than a ricotta–mascarpone blend but still delicious.

Do I have to drain the ricotta?

Draining is highly recommended. Ricotta can hold a lot of excess moisture, and skipping this step often leads to a runny filling that seeps out of the sides and makes the pizzelle soggy. Even 15–20 minutes in a sieve makes a big difference.

How far ahead can I assemble the sandwiches?

For the best balance of crisp and creamy, assemble the sandwiches up to 2–3 hours before serving and keep them chilled. If you need to work further ahead, you can store fully assembled sandwiches in the fridge for up to 24 hours, just know the pizzelle will soften over time.

Can I flavor the filling differently?

Absolutely. Swap the orange zest for lemon zest, add a splash of almond extract, or fold in finely chopped candied citrus peel. You can also trade the mini chocolate chips for chopped dark chocolate, crushed cannoli shells, or even a swirl of Nutella.

What if I can’t find pizzelle cookies?

If pizzelle aren’t available, you can use other thin, crisp cookies like waffle cookies or even very light sugar cookies. Aim for something sturdy enough to hold the filling but not too thick or hard, so they’re still easy to bite into as a sandwich.

---

Want More Dessert Ideas?

If you love these Cannoli Stuffed Pizzelle Sandwiches, you’ll probably enjoy these other dessert favorites from the site too:

• Mini Tiramisu Cups – Try these creamy coffee‑kissed treats for another Italian‑inspired dessert: Mini Tiramisu Cups.
• Red Velvet Cheesecake Brownies – Fudgy, tangy, and perfect for holidays or date night: Red Velvet Cheesecake Brownies.
• Hot Buttered Mini Donuts – Bite‑sized, buttery, and impossible to stop at one: Hot Buttered Mini Donuts.
• No‑Bake Pumpkin Lasagna Dessert – Layers of creamy pumpkin goodness with zero oven time: No‑Bake Pumpkin Lasagna Dessert.

Save these for later so you can build the ultimate dessert tray filled with cookies, bars, and no‑bake treats.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Once you’ve made your Cannoli Stuffed Pizzelle Sandwiches, let me know in the comments how they turned out. Did you roll the edges in pistachios or keep them plain? Did you stick with the classic orange‑chocolate combo or try a new flavor twist?

I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other bake smarter, share new dessert ideas, and keep our cookie trays feeling fresh.

And if you’re always collecting inspiration, follow Life With Mira on Pinterest for even more easy dessert recipes, holiday treats, and everyday dinner inspiration.

---

Print

Save this recipe on: