Pizelle e Cannoli

Leave the gun...take the cannoli. Who doesn't like cannoli? Pizelle, if you don't know, are a delicious, paper thin cookie.

The filling for the cannoli was ricotta cheese and confectioner's sugar. Basically you keep mixing the two together until it tastes right.

The pizelle is also a very basic recipe. Nicole mixed the following together:

-3 eggs
-1/2 tsp anise
-2 tsp baking powder
-1 tsp vanilla extract
-1 3/4 cup flour
-1/2 cup of butter or oil
-3/4 cup sugar

We have a pizelle press here. You just put a small dollop in the center of the press and let it cook for maybe 40 seconds (before browning). Remove quickly with a spatula and then roll them (quickly!) on a tube the width of your desired cannoli. We used the paper towel dowel for example. Some people have the special cannoli tubes, but, when in Rome! Let them cool completely before you slide them off the tube.

Right before you plan on eating them you can squeeze in the filling. We just cut the corner off a freezer bag to make a pastry bag (executed by Phil). We sprinkled the ends with miniature chocolate chips and they were amazing! Seriously better than anything you could buy.