Description
Cannoli Stuffed Pizzelle Sandwiches are delicate crisp pizzelle cookies filled with a creamy ricotta–mascarpone cannoli filling, then sandwiched together for the prettiest little handheld dessert. They’re perfect for holidays, special occasions, cookie trays, or anytime you want an easy recipe that looks bakery fancy but takes only a few simple steps. Serve them as part of a brunch buffet when you need quick breakfast treats, tuck them onto a dessert board to round out your dinner ideas, or save this fun make-ahead dessert when you’re hunting for sweet food ideas, easy dessert inspiration, and other breakfast ideas for a crowd.
Ingredients
24 pizzelle cookies
1 1/2 cups whole milk ricotta cheese, well drained
1 cup mascarpone cheese, softened
1/2 cup powdered sugar, plus more for dusting
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
Pinch of fine sea salt
1/3 cup mini chocolate chips
1/2 cup finely chopped pistachios, for edges (optional)
Instructions
1. Drain the ricotta: Place the ricotta in a fine-mesh strainer lined with cheesecloth or paper towels over a bowl and let excess liquid drain for at least 15–20 minutes while you gather the other ingredients.
2. Make the cannoli filling: In a mixing bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla, orange zest, cinnamon, and salt. Beat with a hand mixer or whisk until smooth, thick, and creamy.
3. Fold in the chocolate chips: Gently fold the mini chocolate chips into the filling so they’re evenly distributed without deflating the mixture.
4. Chill the filling: Cover the bowl and refrigerate the filling for 20–30 minutes so it can firm up and become easier to pipe or spoon.
5. Fill the pizzelle: Lay half of the pizzelle cookies flat-side up on a tray. Pipe or spoon a generous dollop of filling onto each, then top with a second pizzelle to make sandwiches, pressing very gently so the filling reaches the edges.
6. Finish and garnish: Roll the exposed filling edges in chopped pistachios if using, and dust the tops lightly with extra powdered sugar just before serving.
7. Serve or store: Arrange the sandwiches on a platter and serve right away, or chill for up to a few hours if you prefer a slightly softer, melt-in-your-mouth texture.
Notes
Drain the ricotta well so the filling stays thick and doesn’t make the pizzelle soggy.
Chilling the filling (and even the assembled sandwiches) helps the flavors blend and gives you cleaner layers.
For the crispest texture, fill the pizzelle close to serving time; for softer, cake-like sandwiches, chill them a bit longer in the fridge.
- Prep Time: 25
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 18
- Sodium: 120
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
- Cholesterol: 40
Keywords: cannoli stuffed pizzelle sandwiches, cannoli cookies, Italian dessert, holiday dessert, no bake dessert, easy dessert, Christmas cookies, party dessert, food ideas